Coconut Ice Cream Sundaes |
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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 4 |
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I got this recipe out of Cuisine Tonight Menus Cookbook...I made for a dinner party I was having and they turned out perfect...A great dessert to serve your guest if you want to have a great WoW factor without much of a fuss... Cooking time is freezing time. Ingredients:
2 cups sweetened flaked coconut |
3 ounces dry-roasted macadamia nuts, chopped |
4 cups softened vanilla ice cream |
1 (20 ounce) can crushed pineapple in juice |
1/2 cup sugar |
1 tablespoon fresh lime juice |
Directions:
1. Make pineapple sauce:.
2. Stire pineapple and sugar together in a saucepan; cook over high heat 15 minutes, or until most of the liquid has evaporated. Turn off heat stir in lime juice. Cool.
3. Sundaes:.
4. Preheat oven to 375 degrees.
5. Toast coconut and macademia nuts on a baking sheet until light golden, 12 - 14 minutes, stirring occasionally.
6. Transfer to a shallow dish to cool.
7. Shape ice cream into four 1 cup balls, roll in coconut mixture, and arrange on a parchment-lined baking sheet. Freeze until firm, about 3 hours. To serve, soften coated ice cream ball for 5 minutes at room temperature. Divide Pineapple SAue amoung 4 bowls or martini glasses and top with an ice cream ball.
8. Serve.
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