This Sundae is always a huge hit. I know it seems too simple to be amazing but the combination of the crunchy coconut and the scratch made chocolate sauce is simply perfect.

  • For this recipe we will be using  chocolate sauce which can be purchased here on my web site.
  • To start we need a quality  vanilla ice cream, a bag of coconut, and chocolate sauce.
  • To toast the coconut, turn the oven to broil, lay the coconut out on a cookie sheet and cook for about 5 minutes.  Keep your eye on it so that it doesn’t burn. You will need to stir the coconut to keep it from burning. When the coconut is golden brown it’s done.
  • Next heat the chocolate sauce in a sauce pan over medium low, stirring occasionally .
  • Finally scoop the ice cream in a bowl, top with toasted coconut and chocolate sauce and enjoy. If you want to get fancy roll the ice cream in balls place in the freezer for a bit to harden, then roll in the coconut and top with sauce.
  • I promise you that this is something people will rave about!