- 1 pint vanilla ice cream
- 4 tablespoons shredded coconut, toasted
- 1⁄2 cup chocolate syrup, hershey's
- 4 teaspoons anisette
Directions See How It's Made
- Place a scoop of ice cream in each of four dishes.
- Sprinkle each with toasted coconut.
- Serve with hershey's chocolate syrup on the side, let each guest spoon on their own syrup.
- For the Coupe Alexander, anisette is substituted for the chocolate syrup, drizzle 1 teaspoon of liqueur over each serving.