Caramelized Pineapple Sundaes With Chocolate Coconut Sauce Recipes

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CARAMELIZED PINEAPPLE SUNDAES WITH COCONUT



Caramelized Pineapple Sundaes With Coconut image

This dessert treat uses fat-free vanilla frozen yogurt, but you could substitute vanilla ice cream if you prefer. The flavors of coconut and the carmelized pineapple create a delicious topping. This is best when fresh pineapple is used. Sometimes you can find already peeled and cored pineapple in the produce department. From Food & Wine.

Provided by LifeIsGood

Categories     Dessert

Time 30m

Yield 10 serving(s)

Number Of Ingredients 5

1 (2 lb) pineapple, peeled, cored and sliced into 1/2 inch rings
2 teaspoons vegetable oil
1/2 cup sweetened flaked coconut
2 1/2 pints non-fat vanilla frozen yogurt (or vanilla ice cream)
mint sprig, for garnish (optional)

Steps:

  • Light a grill.
  • Brush the pineapple rings with the oil.
  • Grill over medium-high heat, turning occasionally, until the pineapple rings are lightly charred and softened, about 8 minutes.
  • Transfer the rings to a work surface to cut them into bite-size pieces.
  • In a medium skillet, toast the coconut over medium heat until golden, about 2 minutes.
  • Transfer the coconut to a plate to cool.
  • Scoop the frozen yogurt (or ice cream) into sundae glasses or bowls.
  • Top with the grilled pineapple, sprinkle with the toasted coconut, and garnish with mint sprigs (if using) and serve right away.
  • Enjoy!

CARAMELIZED PINEAPPLE SUNDAES



Caramelized Pineapple Sundaes image

Whenever we get a craving for a tropical escape, this super simple recipe whisks us away in no time. Vanilla's nice but drizzling the sauce over salted caramel ice cream and taking a bite is just pure paradise. -Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6 servings.

Number Of Ingredients 6

1/4 cup butter, cubed
1/2 cup packed brown sugar
1 fresh pineapple, peeled and cut into 1/2-inch cubes
3 cups vanilla ice cream
1/2 cup flaked coconut, toasted
1/2 cup coarsely chopped macadamia nuts, toasted

Steps:

  • In a large skillet, heat butter over medium heat; stir in brown sugar. Add pineapple; cook and stir until tender, 8-10 minutes. Remove pineapple with a slotted spoon; set aside. , Bring remaining juices to a simmer; cook until thickened, 3-4 minutes. Remove from heat. Layer pineapple and ice cream into six dessert dishes; sprinkle with coconut and nuts. Drizzle with reduced sauce.

Nutrition Facts : Calories 469 calories, Fat 26g fat (13g saturated fat), Cholesterol 49mg cholesterol, Sodium 180mg sodium, Carbohydrate 59g carbohydrate (51g sugars, Fiber 4g fiber), Protein 4g protein.

PINEAPPLE SUNDAES



Pineapple Sundaes image

Provided by Duff Goldman

Categories     dessert

Time 25m

Yield 6-8 servings

Number Of Ingredients 10

4 ounces semisweet chocolate, chopped, or chocolate chips
1 stick unsalted butter, sliced
3/4 cup unsweetened cocoa powder
1 3/4 cups plus 2 tablespoons sugar
1 cup plus 2 tablespoons half-and-half
1 cup mascarpone cheese, at room temperature
1 store-bought pound cake, cut into 6 to 8 thick slices
2 teaspoons vegetable oil
1 fresh pineapple, peeled, cored and cut into wedges
Shredded coconut, toasted, and/or peanuts, for garnish (optional)

Steps:

  • Combine the chocolate and butter in a microwave-safe bowl. Heat at 50 percent power for 2 minutes; stir, then microwave at 30-second intervals until completely melted. Whisk in the cocoa and 1 3/4 cups sugar until smooth. Microwave the mixture on full power for 5 minutes, stopping to whisk occasionally. (Don't worry if the mixture looks grainy; continue to cook and whisk until smooth.) Add 1 cup half-and-half and microwave on full power until smooth and slightly fudgy, 2 minutes. Transfer to a thermos to keep warm.
  • Fold the remaining 2 tablespoons half-and-half and 2 tablespoons sugar into the mascarpone in a bowl; cover and refrigerate.
  • Preheat a grill to medium. Brush the cake slices lightly with oil and grill for 1 to 2 minutes per side. Brush the pineapple lightly with oil and grill until marked, about 1 minute per side.
  • Top the cake with pineapple, a scoop of mascarpone cream and hot fudge. Garnish with coconut and/or nuts, if desired.

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