Banana Sundae With Curried Chocolate-Coconut Sauce |
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Prep Time: 5 Minutes Cook Time: 7 Minutes |
Ready In: 12 Minutes Servings: 4 |
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This sauce takes the ice cream sundae from All American to the Carribean. Perfect for those feeling a little adventurous. Ingredients:
6 ounces bittersweet chocolate, chopped (or semisweet chocolate) |
2 tablespoons unsalted butter |
1/4 cup canned cream of coconut (such as coco lƒ pez) |
2 tablespoons dark rum |
2 teaspoons curry powder |
1 teaspoon lime zest, finely grated |
whipped cream (real preferred) |
2 -3 bananas, ripe |
1 quart vanilla ice cream |
1/2-3/4 cup sweetened flaked coconut, toasted |
Directions:
1. Stir chocolate and butter in medium saucepan over low heat until smooth. Whisk in next 4 ingredients. (Can be made 1 day ahead. Cover and chill.) Stir sauce over low heat until just warm.
2. Scoop ice cream into serving dishes, slice bananas over ice cream, drizzle on sauce, top with whipping cream and toasted coconut.
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