Place sugar into heavy bottomed saucepan and cook over a high flame until sugar begins to change color and become golden brown.
Add cashews, butter, cayenne pepper and pinch of salt. Stir to coat all the nuts with evenly with the sugar. Spread onto waxed paper lined sheet pan and allow to set. Be careful as the nuts will be very hot. When cool break up into small bite-size clumps and set aside.
Melt the butter in a large sauce pot, over medium heat, and add the coconut. Toast the coconut until golden brown. Add whole milk, coconut milk, coconut ice cream, and spices. Lower the heat and stir constantly until the mixture is heated through.
Place in serving bowls and garnish with caramelized nuts and chopped mint.
2009, Robert Irvine, All Rights Reserved