Raspberry, Coconut and Blueberry Sundae Recipe

Name: Raspberry, Coconut and Blueberry Sundae
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: vanilla ice cream; fresh blueberries; fresh raspberry; sweetened flaked coconut; whipped cream, flavored w/ vanilla; toasted and crushed mixed nuts; 1 whole maraschino cherry (to garnish); 1 (14 ounce) can sweetened condensed milk; 2 egg yolks, beaten; ¼ cup butter; ½ cup flaked coconut; 1 teaspoon pure vanilla extract; 2 ½ cups blueberries; ¾ cup sugar; ½ cup water; 1 teaspoon fresh lemon juice; 2 cups raspberries; ¾ cup sugar; ½ cup water; ½ cup currant jelly

Servings: persons

vanilla ice cream
fresh blueberries
fresh raspberry
sweetened flaked coconut
whipped cream, flavored w/ vanilla
toasted and crushed mixed nuts
1 whole maraschino cherry (to garnish)
1 (14 ounce) can sweetened condensed milk
2 egg yolks, beaten
¼ cup butter
½ cup flaked coconut
1 teaspoon pure vanilla extract
2 ½ cups blueberries
¾ cup sugar
½ cup water
1 teaspoon fresh lemon juice
2 cups raspberries
¾ cup sugar
½ cup water
½ cup currant jelly

1
Coconut Sauce: In heavy saucepan, combine sweetened condensed milk, egg yolks and margarine.
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
Blueberry Sauce: Simmer 12 minutes or so and cool.
7
Raspberry Sauce: Simmer 12-15 minutes and cool.
8
Place three scoops of ice cream in oblong sundae dish.
9
Cover one scoop w/ raspberry sauce, one w/ coconut sauce and the last w/ blueberry sauce.
10
Place dollop of whipped cream on each scoop.
11
Sprinkle in order the three scoops with fresh raspberries, flaked coconut and fresh blueberries Sprinkle w/ mixed nuts and garnish w/ whole maraschino cherries.
12
Serve and eat until your eyes glaze over.

535

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: vanilla ice cream, fresh blueberries, fresh raspberry, sweetened flaked coconut, and more.

Yes, Raspberry, Coconut and Blueberry 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!

Raspberry, Coconut and Blueberry Sundae

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions