Best Coconut Chocolate Sundaes Recipes

Caramelized Pineapple Sundaes with Chocolate-Coconut Sauce image

Yield Makes 8 servings

Number Of Ingredients 15

Praline:
3/4 cup sugar
1/4 cup water
1/2 cup unsalted macadamia nuts, coarsely chopped
Sauce:
1 15-ounce can sweetened cream of coconut (such as Coco López)
6 tablespoons unsweetened cocoa powder
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
Pinch of salt
Pineapple:
3 tablespoons unsalted butter
2 tablespoons (firmly packed) golden brown sugar
1 small pineapple, peeled, cored, cut into 1-inch pieces
2 pints vanilla ice cream

Steps:

For praline:
Line 8x8-inch baking pan with foil. Stir sugar and water in heavy small saucepan over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 7 minutes. Mix in nuts. Immediately pour mixture into prepared pan, spreading slightly. Cool completely. Peel foil off praline. Coarsely chop praline. (Can be made 1 week ahead. Store refrigerated in airtight container.)
For sauce:
Bring cream of coconut and cocoa to simmer in heavy medium saucepan over medium-low heat, whisking until smooth. Remove from heat. Add extracts and salt; whisk to blend. Cool. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)
For pineapple:
Melt butter and sugar in very large skillet over medium heat, stirring until sugar dissolves. Increase heat to high. Add pineapple and sauté until golden, about 3 minutes per side. Divide pineapple among 8 sundae dishes. Top each with 1 scoop of ice cream. Top with sauce and praline.

Coconut-Chocolate Sundaes image

Provided by Martha Stewart

Time 2h10m

Number Of Ingredients 5

1 quart vanilla ice cream
3 cups sweetened shredded coconut
Chocolate, Almond, and Coconut Clusters
Vanilla-Bourbon Butterscotch Sauce
Unsweetened flaked coconut, for serving (optional)

Steps:

Line a baking sheet with plastic wrap. Scoop ice cream into 1/4-cup balls. Roll in sweetened coconut to cover and place on baking sheet. Cover with more plastic wrap and freeze at least 2 hours and up to 2 weeks.
Place a coconut-coated ball in the bottom of each serving glass. Sprinkle with clusters. Top with a second scoop and more clusters. Spoon sauce over top, sprinkle with unsweetened coconut, and serve.