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Hawaiian Sundae

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Hawaiian SundaeThis Hawaiian Sundae is perfect for the end of a grilled dinner, this unusual sundae of caramelized pineapple with a chocolate coconut sauce has all the flavors from Hawaii.  Fresh pineapple and a chocolate sauce flavored with coconut cream is topped with salted, toasted macadamia nuts.  I found these in the snack aisle of grocery stores.

It is important to use coconut cream and not coconut milk.  The coconut cream is often found in the liquor department of the store.  Several brands can be found locally including Coco Lopez and Roland Cream of Coconut.

This Hawiian Sundae will earn a place in your dessert collection.

Caramelized Pineapple
2 cups fresh pineapple chunks
3 tablespoons butter
2 packed tablespoons brown sugar

Place the butter and brown sugar in a skillet large enough to hold the pineapple.  Melt the butter and the brown sugar together and continue cooking until the pan is covered in bubbles.  Add the pineapple.  Continue cooking at a boil until the sauce reduces and coats the pineapple.  Serve warm.

Chocolate Coconut Sauce
3/4 cup coconut cream (such as Coco Lopez or Roland Coconut Cream)
4 ounces bittersweet or semisweet chocolate

Place in a small saucepan and heat over slow fire until it is smooth.

Assembly
Toasted, salted macadamia nuts
Vanilla ice cream
Caramelized Pineapple
Chocolate Coconut Sauce

Place several scoops of ice cream in a bowl.  Add pineapple, drizzle with the chocolate coconut sauce and top with the macadamia nuts.

Serves 4 to 6