Tacos are now for dessert and we love it! Enjoy this dinner staple in a new, sweeter way.
Pop some small Old El Paso soft tortillas into a muffin tin (to create a bowl) and place a rolled-up ball of foil into the middle to keep it from falling in.
Pop it in the oven at 180C for 10 minutes. Take out and allow to cool.
Melt some chocolate, dip the cooled down taco bowl into the chocolate (just the edges) and then dip into some desiccated coconut. Allow to set.
Fill with lamington ice cream (or chocolate ice cream) top with melted chocolate, a sprinkle of coconut and some raspberry lollies. Enjoy!
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