3 Mission® Flour Tortillas
1 2/3 cups Caramel (Mexican Cajeta or dulce de leche)
4 Tbsp. Rum
1 1/3 cups shredded, toasted Coconut
4 cups / 1 quart Coffee Ice Cream.
In a frying pan, melt the caramel or Mexican cajeta or dulce de leche, and add the rum.
Leave to boil for 5 minutes; dip the tortillas (one at a time) to cover in the caramel.
Place two tortillas, folded into four parts on each plate, and add a scoop of coffee ice cream. Sprinkle with shredded coconut.
