Colada Ice Cream Sundaes with Chocolate Drizzle

Transport yourself to a tropical paradise with this delicious and refreshing dessert that combines the flavors of pineapple, coconut, and chocolate. Here’s how to create it:

Ingredients

For the Sundae Base:

• 1 pint coconut ice cream (or vanilla ice cream with coconut flakes mixed in)
• 1 cup fresh pineapple chunks (or canned pineapple, drained)
• 1/2 cup toasted shredded coconut (optional for topping)
• 1/4 cup crushed graham crackers or cookie crumbs (optional)

For the Chocolate Drizzle:

• 100g (3.5 oz) dark chocolate, chopped
• 2 tbsp coconut milk (or heavy cream)
• 1 tsp coconut oil (for a glossy drizzle)

Optional Add-Ins:

• Maraschino cherries or fresh cherries for garnish
• Whipped cream
• Chopped nuts (like macadamias or almonds)

Instructions

1. Prepare the Chocolate Drizzle:

1. Melt the chopped chocolate in a heatproof bowl set over simmering water (or microwave in 30-second intervals, stirring in between).
2. Stir in the coconut milk and coconut oil until smooth and glossy. Set aside to cool slightly.

2. Toast the Coconut (Optional):

• Heat a dry skillet over medium heat. Add shredded coconut and toast until golden brown, stirring frequently to avoid burning. Set aside to cool.

3. Assemble the Sundaes:

1. Start with a scoop or two of coconut ice cream in your serving bowls or glasses.
2. Add pineapple chunks around the ice cream.
3. Drizzle the warm chocolate sauce generously over the ice cream and fruit.
4. Sprinkle with toasted coconut and graham cracker crumbs for added crunch.

4. Finish with Toppings:

• Garnish with whipped cream, a cherry on top, and a few chopped nuts for extra indulgence.

5. Serve Immediately:

• Enjoy this delightful combination of tropical flavors and textures while the chocolate drizzle is still warm!

This sundae is a crowd-pleaser for any occasion—or simply as a treat for yourself. Let me know if you’d like suggestions for variations or dietary adjustments!