Coconut Ice Cream Sundaes – a delicious recipe with coconut, nuts, vanilla ice cream, pineapple, sugar, lime juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
3
Turn off heat stir in lime juice.
4
Cool.
5
Sundaes:.
6
Preheat oven to 375 degrees.
7
Toast coconut and macademia nuts on a baking sheet until light golden, 12 - 14 minutes, stirring occasionally.
8
Transfer to a shallow dish to cool.
9
Shape ice cream into four 1 cup balls, roll in coconut mixture, and arrange on a parchment-lined baking sheet.
10
Freeze until firm, about 3 hours.
11
To serve, soften coated ice cream ball for 5 minutes at room temperature.
12
Divide Pineapple SAue amoung 4 bowls or martini glasses and top with an ice cream ball.
13
Serve.
802
kcal
Calories
60
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 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, and more.
Yes, Coconut Ice Cream Sundaes falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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