INGREDIENTS

6 Mission® 6" Heat Pressed Flour Tortillas (10400)  
1 cup Granulated Sugar  
2 Tbsp. Crystallized Ginger , finely chopped 
2 cups  Macadamia Nuts , chopped 
1/2 cup Sweetened, Flaked Coconut  
1/2 stick Unsalted Butter , melted 
3 pints Vanilla Ice Cream  
1 cup toasted Coconut  
1/4 cup Coconut Flavored Rum  

DIRECTIONS

1.) Preheat oven to 350º F. Combine sugar, ginger, nuts and coconut in a bowl. Set aside.

2.) Place melted butter in a shallow dish. Place Mission® flour tortillas in dish and generously coat both sides. Transfer to a work surface and sprinkle tortilla with 3 tablespoons of the nut mixture. Using a rolling pin, gently roll the mixture into the tortilla. Repeat with remaining tortillas.

3.) Place on baking sheet and bake for 2 minutes. Carefully transfer tortilla to 4" diameter souffle or spring form pan to form a bowl. Bake an additional 12-15 minutes, until golden brown. Set aside to cool. Remove tortilla cup from pan.

4.) Using a #6 portioner, scoop out ice cream balls. Roll around in the coconut until coated. Place in tortilla cups and drizzle with 1-2 tablespoons of coconut rum. Serve.

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