Ingredients
1 envelope unflavored gelatin1/2 cup coconut milk2-1/2 cups peppermint ice cream, melted1/4 cup crushed peppermint candies, divided1/4 teaspoon coconut extract1 cup flaked coconut, toasted, divided1 shortbread crust (9 inches)
Preparation
In a large microwave-safe bowl, sprinkle gelatin over coconut milk; let stand 1 minute. Microwave on high for 30-40 seconds. Stir until gelatin is completely dissolved, 1 minute.
Stir ice cream, 2 tablespoons crushed candies and extract into gelatin mixture; fold in 1/2 cup coconut. Pour into crust. Sprinkle with remaining coconut. Refrigerate at least 2 hours before serving.
Just before serving, top with remaining crushed candies.
