Ginger Vanilla Float 1 2scoops (1/3 cup each) vanilla ice cream 12ozchilled ginger beer or ginger ale 1squeeze of fresh lime juice 3Tlighlty sweetened whipped cream 1Ttoasted shredded coconut 1lime slice for garnish
  1. Place ice cream in a tall 16-ounce glass. Fill with ginger beer. Add a squeeze of lime juice; stir. Top with whipped cream and coconut. Garnish with lime slice. Serve immediately with straws and a spoon.

To toast coconut:

  1. Heat an oven to 350°F. Spread coconut on a baking sheet with sides. Bake in the center of the oven 8 to 10 minutes or until lightly browned, stirring often. Cool. Store in an airtight container.

Recipe adapted from Farallon, San Francisco: Don Hall, pastry chef, Emily Luchetti, executive pastry chef.