Toasted Coconut Sundaes With Candied Peanuts
Serves: 6
Clarabelle Lynch
1 January 1970
Based on User reviews:
63
Spice
49
Sweetness
69
Sourness
41
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
Directions:
1
Divide ice cream among bowls and top with whipped cream, peanuts, and coconut
2
Serve with cookies
3
Preheat oven to 350°F
4
Preheat oven to 350°F
5
Toast coconut on a rimmed baking sheet, tossing once, until golden, about 5 minutes; let cool
6
Meanwhile, bring granulated sugar and 2 tablespoons water to a boil in a large skillet over medium-high heat, stirring to dissolve sugar
7
Cook, swirling pan occasionally and brushing down sides as needed with a wet brush, until mixture turns a deep amber color, 10–12 minutes
8
Mix in peanuts; scrape onto a parchment-lined baking sheet
9
Let cool; chop
10
Heat palm sugar and 1/2 cup cream in a medium saucepan over medium heat, stirring to dissolve sugar
11
Transfer to a medium bowl; chill until cold
12
Add remaining 1 1/2 cups cream and beat to soft peaks
13
Toast coconut on a rimmed baking sheet, tossing once, until golden, about 5 minutes; let cool
14
Meanwhile, bring granulated sugar and 2 tablespoons water to a boil in a large skillet over medium-high heat, stirring to dissolve sugar
15
Cook, swirling pan occasionally and brushing down sides as needed with a wet brush, until mixture turns a deep amber color, 10–12 minutes
16
Mix in peanuts; scrape onto a parchment-lined baking sheet
17
Let cool; chop
18
Heat palm sugar and 1/2 cup cream in a medium saucepan over medium heat, stirring to dissolve sugar
19
Transfer to a medium bowl; chill until cold
20
Add remaining 1 1/2 cups cream and beat to soft peaks
21
Divide ice cream among bowls and top with whipped cream, peanuts, and coconut
22
Serve with cookies