Prep time: 5 minutes | Cooking time: 10 minutes | Total time: 15 minutes |
A gluten-free dessert sophisticated enough for a dinner party and yummy enough to be enjoyed by the whole family.
Preheat oven to 400 degrees.
On a cookie sheet toast coconut for about 5 minutes until slightly browned.
Meanwhile, saute fruit in olive oil and Marsala wine. Add a tablespoon of water while cookie. Sprinkle a little sugar over the fruit until the fruit is soft.
Scoop ice cream into bowls, pour warm fruit mixture over 1/2 cup vanilla ice cream and top with toasted coconut.