1 cup shredded coconut
½ x 65g tub silver, soft sugar pearls
½ x 65g tub gold soft sugar pearls
1 large banana (215g), peeled
1 large mango (600g), peeled
2 litre tub vanilla ice-cream
Yellow food colouring, to tint
Sparklers, to decorate (optional)
Grease a 29cm non-stick star pan (base measures 24cm). Line base and sides with plastic wrap.
Place coconut in a medium frying pan over a medium heat. Cook, stirring, for 2 to 3 minutes, or until lightly toasted. Transfer to a plate to cool.
Sprinkle half the coconut and half the sugar pearls over base of prepared pan.
Blend banana and mango in a blender until pureed.
Place ice-cream in a large bowl. Stand at room temperature for about 10 minutes, or until softened. Stir until smooth. Stir in puree. Tint with yellow colouring.
Spoon ice-cream into prepared pan. Cover. Freeze for about 6 hours, or until firm.
To serve, turn out ice-cream cake onto a serving plate. Sprinkle over remaining coconut and sugar pearls. Decorate with sparklers. Serve immediately