Ingredients

2 scoops (about 1/3 cup each) vanilla ice cream
Chilled ginger ale or ginger beer
Squeeze of fresh lime juice
3 tablespoons lightly sweetened whipped cream
1 tablespoon toasted shredded coconut (see note)
Lime slice, for garnish

Place ice cream in a tall 16-ounce glass. Fill with ginger ale. Add a squeeze of lime juice; stir. Top with whipped cream and coconut. Garnish with lime slice. Serve immediately, with straws and a spoon. Makes 1 serving.

Directions

Note: To toast coconut, heat oven to 350 F. Spread coconut on a baking sheet with sides. Bake in the center of the oven 8 to 10 minutes or until lightly browned, stirring often. Cool. Store in an airtight container. Recipe adapted from a creation of pastry chef Don Hall and executive pastry chef Emily Luchetti of Farallon restaurant.