Place the sugar and cream in a saucepan over low heat. Cook, stirring, for 5 minutes or until the sugar dissolves and the sauce thickens slightly. Keep warm.

Meanwhile, line a tray with baking paper. Process the biscuits in a food processor until coarsely crushed. Transfer to a shallow bowl. Add the coconut and stir to combine.

Place 1 scoop of ice-cream in the biscuit mixture and roll to coat. Place on lined tray and freeze while coating remaining balls. Repeat with the remaining ice-cream and biscuit mixture.

Divide the ice-cream balls among serving bowls and pour over the hot caramel sauce.