Toasted Coconut Sundaes with Candied Peanuts
A luxurious ice cream dessert featuring coconut ice cream topped with homemade candied peanuts, toasted coconut, and palm sugar whipped cream, served with butter coconut cookies for an elegant Asian-inspired finish.
Ingredients
- •½ cup unsweetened shredded coconut
- •½ cup granulated sugar
- •1 cup unsalted, dry-roasted peanuts
- •½ cup palm or light brown sugar
- •2 cups heavy cream
- •2 pints coconut ice cream or sorbet
- •8 pieces butter coconut cookies
- •Ingredient info
Cooking Instructions
- 1.
Preheat oven to 350°F. Toast coconut on a rimmed baking sheet, tossing once, until golden, about 5 minutes; let cool.
5 min
- 2.
Meanwhile, bring granulated sugar and 2 tablespoons water to a boil in a large skillet over medium-high heat, stirring to dissolve sugar. Cook, swirling pan occasionally and brushing down sides as needed with a wet brush, until mixture turns a deep amber color, 10-12 minutes. Mix in peanuts; scrape onto a parchment-lined baking sheet. Let cool; chop.
12 min
- 3.
Heat palm sugar and 1/2 cup cream in a medium saucepan over medium heat, stirring to dissolve sugar. Transfer to a medium bowl; chill until cold. Add remaining 1 1/2 cups cream and beat to soft peaks. Divide ice cream among bowls and top with whipped cream, peanuts, and coconut. Serve with cookies.
30 min
