Fruit & Coconut Sundae

Layering fresh fruit and scoops of dairy-free ice cream with homemade sauces and coconut cream creates the ultimate summer sundae.

Serves 4

What You Need for the Sundae:

  • Rum-Caramel Sauce (see recipe)
  • Pineapple Sauce (see recipe)
  • Whipped Coconut Cream (see recipe)
  • 2 kiwis, peeled, quartered lengthwise and thinly sliced
  • 1 medium banana, peeled, halved lengthwise and thinly sliced
  • 1 mango, peeled, pitted and diced
  • 1 quart non-dairy vanilla ice cream
  • Toasted shredded coconut
  • Macadamia nuts or cashews, roughly chopped

What You Do for the Sundae:

  1. Prepare sauces and coconut cream (see following recipes). In a small bowl, combine fruit and set aside.
  2. In four serving dishes, place a layer of fruit and add 1 to 2 scoops of ice cream. Drizzle with caramel and pineapple sauces, sprinkle with shredded coconut and chopped nuts, and top with a generous dollop of whipped coconut cream.

 

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