Chocolate & Coconut "Mounds" Sundae Recipe

Name: Chocolate & Coconut "Mounds" Sundae
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: vanilla ice cream; 12 lb mixed nuts, toasted in a fry pan salted and crushed; whipped cream, sweetened and flavored with vanilla; pure vanilla extract; maraschino cherry; 1 (14 ounce) can sweetened condensed milk; 2 egg yolks, beaten; ¼ cup butter; ½ cup flaked coconut; 1 teaspoon pure vanilla extract; 1 cup sugar; ½ cup light corn syrup; 1 beaten egg; 2 ounces unsweetened baking chocolate; ⅔ cup evaporated milk; 1 teaspoon pure vanilla extract

Servings: persons

vanilla ice cream
12 lb mixed nuts, toasted in a fry pan salted and crushed
whipped cream, sweetened and flavored with vanilla
pure vanilla extract
maraschino cherry
1 (14 ounce) can sweetened condensed milk
2 egg yolks, beaten
¼ cup butter
½ cup flaked coconut
1 teaspoon pure vanilla extract
1 cup sugar
½ cup light corn syrup
1 beaten egg
2 ounces unsweetened baking chocolate
⅔ cup evaporated milk
1 teaspoon pure vanilla extract

1
Coconut Sauce: In heavy saucepan, combine sweetened condensed milk, egg yolks and butter.
2
Over medium heat, cook and stir until thickened and bubbly, about 8 minutes.
3
Stir in remaining ingredients.
4
Serve warm.
5
Refrigerate leftovers.
6
Dark Chocolate Sauce: In a sauce pan combine sugar, corn syrup and egg.
7
Add chocolate.
8
Cook over medium heat stirring constantly until mixture comes to full boil.
9
Boil and stir for three minutes.
10
Remove from heat and let stand for 5 minutes.
11
Gradually stir in milk and vanilla.
12
Refrigerate leftovers.
13
Place 1 scoop of vanilla ice cream in a sundae dish or small bowl.
14
Cover with 2 tbls.
15
of hot coconut sauce and 2 tbls of hot dark chocolate sauce.
16
Top with whipped cream, mixed nuts and a cherry.
17
There is enough sauce for about 15 servings.

553

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: vanilla ice cream, 12 lb mixed nuts, toasted in a fry pan salted and crushed, whipped cream, sweetened and flavored with vanilla, pure vanilla extract, and more.

Yes, Chocolate & Coconut "Mounds" Sundae falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chocolate & Coconut "Mounds" Sundae

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions