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Caramelized Pineapple Sundaes With Chocolate-Coconut Sauce


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  • 3/4 cup sugar
  • 1/4 cup water
  • 1/2 cup unsalted macadamia nuts coarsely chopped
  • SAUCE:
  • 1 can sweetened cream of coconut - (15 oz) (such as Coco López)
  • 6 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • 1 pinch salt
  • 3 tablespoons unsalted butter
  • 2 tablespoons golden brown sugar - (firmly packed)
  • 1 small pineapple peeled, cored, and cut into 1" pieces
  • 2 pints vanilla ice cream


Servings 8


Step 1

For Praline: Line 8- by 8-inch baking pan with foil. Stir sugar and water in heavy small saucepan over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 7 minutes. Mix in nuts. Immediately pour mixture into prepared pan, spreading slightly. Cool completely. Peel foil off praline. Coarsely chop praline. (Can be made 1 week ahead. Store refrigerated in airtight container.)

For Sauce: Bring cream of coconut and cocoa to simmer in heavy medium saucepan over medium-low heat, whisking until smooth. Remove from heat. Add extracts and salt; whisk to blend. Cool. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)

For Pineapple: Melt butter and sugar in very large skillet over medium heat, stirring until sugar dissolves. Increase heat to high. Add pineapple and sauté until golden, about 3 minutes per side. Divide pineapple among 8 sundae dishes. Top each with 1 scoop of ice cream. Top with sauce and praline.

This recipe yields 8 servings.

Test-kitchen tip: When making the praline topping, do not stir the sugar syrup as it boils. Stirring will cause the melted sugar to crystallize and become grainy.

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