Pina Colada Sundaes
Beat the heat with this tropical treat.
ingredients: Add all to shopping list
1½ cups shredded coconut
1 (1½-quart) container vanilla ice cream, such as Edy’s*
½ cup canned cream of coconut
½ cup pineapple juice
1 tsp rum extract
1 pineapple, cored, peeled, and chopped
Whipped topping
Maraschino cherries
1 (1½-quart) container vanilla ice cream, such as Edy’s*
½ cup canned cream of coconut
½ cup pineapple juice
1 tsp rum extract
1 pineapple, cored, peeled, and chopped
Whipped topping
Maraschino cherries
directions:
1. Preheat oven to 375ºF. Toast coconut on a parchment-lined baking sheet for 5 minutes, or until golden. Remove from oven and cool.
2. In a large bowl, combine ice cream, cream of coconut, pineapple juice, and rum extract. Freeze for at least 40 minutes.
3. Scoop ice cream mixture into dessert dishes; add pineapple, whipped topping, toasted coconut, and a cherry.
*Edy’s is known as Dreyer’s west of the Rockies.
For a lighter alternative, top a scoop of low-fat vanilla frozen yogurt with chopped fresh pineapple and a dollop of whipped topping such as Reddi-wip.
KITCHEN COUNTER:
Serves 8. Per serving: 430 cal, 59g carbs, 6g protein, 20g fat, 55mg chol, 115mg sodium, 2g fiber
