Coconut Chocolate Sundaes Food

COCONUT-CHOCOLATE SUNDAES

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.

MEXICAN CHOCOLATE SUNDAE

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, stir together the flour, sugar, cinnamon and salt and set aside. In another bowl, add the buttermilk, baking soda, vanilla and eggs. Mix with a fork and set aside.
• In a medium saucepan, melt the butter. Add the cocoa and whisk to combine. Pour the boiling water into the melted butter mixture in the pan. Allow to bubble for a moment, then turn off the heat. Pour the chocolate mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Stir together until smooth.
• Pour the batter into 4 ovensafe 6-inch skillets (unbuttered) and bake until a toothpick inserted in the middle comes out clean, about 20 minutes.
• Drizzle the cakes with Cinnamon Hot Fudge Sauce and top with scoops of vanilla ice cream, a dollop of whipped cream and a cherry.
• Add the sugar, cream, cocoa, butter and cinnamon to a medium saucepan. Cook over medium heat, stirring, until the butter melts, about 15 minutes. Transfer to a mason jar and store in the fridge. (The sauce will harden as it cools, so reheat in a pan over medium heat when ready to use.)

CHOCOLATE AND VANILLA SUNDAES

Steps:

• For the chocolate sauce: Place the cream and chocolate chips in a bowl set over simmering water and stir just until the chocolate melts. Add the honey and coffee and stir until smooth. Set aside.
• To assemble the sundaes: Place 1 scoop of vanilla ice cream and 1 scoop of chocolate ice cream in each dish and drizzle with the chocolate sauce. Sprinkle the peanuts over the top. Serve any extra sauce on the side.

TOASTED COCONUT SUNDAES WITH CANDIED PEANUTS

Steps:

• Preheat oven to 350°F. Toast coconut on a rimmed baking sheet, tossing once, until golden, about 5 minutes; let cool.
• Meanwhile, bring granulated sugar and 2 tablespoons water to a boil in a large skillet over medium-high heat, stirring to dissolve sugar. Cook, swirling pan occasionally and brushing down sides as needed with a wet brush, until mixture turns a deep amber color, 10-12 minutes. Mix in peanuts; scrape onto a parchment-lined baking sheet. Let cool; chop.
• Heat palm sugar and 1/2 cup cream in a medium saucepan over medium heat, stirring to dissolve sugar. Transfer to a medium bowl; chill until cold. Add remaining 1 1/2 cups cream and beat to soft peaks. Divide ice cream among bowls and top with whipped cream, peanuts, and coconut. Serve with cookies.

CARAMELIZED PINEAPPLE SUNDAES WITH CHOCOLATE-COCONUT SAUCE

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.

GERMAN CHOCOLATE SUNDAES

Steps:

• In a heavy saucepan, combine the sugar, milk, butter and egg yolks. Bring to a boil over medium heat, stirring constantly; cook and stir for 2 minutes or until thickened. , Remove from the heat. Stir in the coconut, pecans and vanilla. Stir until sauce is cooled slightly. Serve over ice cream. Top with chocolate syrup, coconut and pecans if desired.

CHOCOLATE CARAMEL SUNDAES

Steps:

• In a saucepan over medium heat, cook and stir Milk Duds and milk until smooth. Serve warm over ice cream. Refrigerate leftovers.

CHOCOLATE & COCONUT "MOUNDS" SUNDAE

Steps:

• Coconut Sauce: In heavy saucepan, combine sweetened condensed milk, egg yolks and butter.
• Over medium heat, cook and stir until thickened and bubbly, about 8 minutes.
• Stir in remaining ingredients.
• Serve warm.
• Refrigerate leftovers.
• Dark Chocolate Sauce: In a sauce pan combine sugar, corn syrup and egg.
• Add chocolate.
• Cook over medium heat stirring constantly until mixture comes to full boil.
• Boil and stir for three minutes.
• Remove from heat and let stand for 5 minutes.
• Gradually stir in milk and vanilla.
• Refrigerate leftovers.
• Place 1 scoop of vanilla ice cream in a sundae dish or small bowl.
• Cover with 2 tbls.
• of hot coconut sauce and 2 tbls of hot dark chocolate sauce.
• Top with whipped cream, mixed nuts and a cherry.
• There is enough sauce for about 15 servings.