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1 pint Vanilla ice cream
1 c Cream of coconut
1 c Coconut, flaked
1 tsp. Coconut extract
1/2 c Unsweetened cocoa
1/2 c Chocolate ice cream sauce
1 quart Milk
8 Maraschino cherries
1/2 c Dark rum (optional)
Scoop ice cream into 8 small balls, immediately roll in coconut. Place
on waxed paper-lined baking sheets; freeze until ready to use.
Whisk cocoa into milk in a large saucepan. stir in rum, if desired, cream of coconut and coconut extract. Bring to simmer over medium-high heat.
Pour into 8 large heatproof mugs. Float ice cream balls in cocoa. If desired, drizzle ice cream ball with chocolate sauce and top with a cherry.