Coconut Snowball Cocoa
|Vanilla ice cream||1 Pint|
|Flaked coconut||1 Cup (16 tbs)|
|Unsweetened cocoa||1⁄2 Cup (8 tbs)|
|Dark rum||1⁄2 Cup (8 tbs)|
|Coconut cream||1 Cup (16 tbs)|
|Coconut extract||1 Teaspoon|
|Chocolate ice cream||1⁄2 Cup (8 tbs)|
Scoop ice cream into 8 small balls; immediately roll in coconut.
Place on waxed-paper-lined baking sheet; freeze until ready to use.
Whisk cocoa into milk in large saucepan.
Stir in rum, if desired, cream of coconut and coconut extract.
Bring to a simmer over medium-high heat.
Pour into 8 large heatproof mugs.
Float ice cream balls in cocoa.
If desired, drizzle each ice cream ball with chocolate sauce and top with cherry.