Creamy Dulce de Leche Coconut Sundae

Creamy Dulce de Leche Coconut Sundae
Makes:
16
Prep Time:
10
minutes
Total Time:
15
minutes
Creamy Dulce de Leche Coconut Sundae is a delicious, tropical-inspired treat. Topped with a Dulche de Leche and coconut cream sauce and toasted coconut, a bowl of plain chocolate ice cream is transformed into something really special.

In this recipe:


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Ingredients:

  • 1 can (13.4 ounces) NESTLÉ LA LECHERA Dulce de Leche
  • 1 cup coconut cream (such as Coco Real or Coco Lopez)
  • 1 container (1.5 quarts) DREYER'S or EDY'S GRAND Chocolate Ice Cream (about 1/3 cup per serving)
  • 1 1/2 cups shredded sweetened or unsweetened coconut, toasted
  • 3/4 cup sliced almonds, toasted

Directions:

HEAT dulce de leche and coconut cream in medium saucepan over medium heat, stirring frequently, until heated through and completely smooth.

PLACE about 1/3 cup ice cream in serving bowl. Place 2 tablespoons warm sauce over ice cream. Sprinkle with 1 1/2 tablespoons coconut and about 2 teaspoons almonds.

NOTE: Cooled sauce may be stored covered in refrigerator for up to three days. Reheat sauce before serving.

COOK’S TIP: To toast coconut, spread unsweetened coconut shaving or sweetened shredded or flaked coconut in a large skillet. Cook over medium heat, stirring frequently with a wooden spoon, just until coconut begins to turn golden. Remove from heat. Allow to cool before use.

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Nutrition Facts

Serving Size: 1/16 of recipe

Servings Per Recipe: 16 

  • Calories: 290
  • Calories from Fat: 150
  • Total Fat: 16g (25% of DV)
  • Saturated Fat: 11g (55% of DV)
  • Cholesterol: 25mg (8% of DV)
  • Sodium: 100mg (4% of DV)
  • Carbohydrates: 32g (11% of DV)
  • Dietary Fiber: 2g (10% of DV)
  • Sugars: 29g
  • Protein: 6g
  • Vitamin A: 4% of DV
  • Vitamin C: 0% of DV
  • Calcium: 10% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Creamy Dulce de Leche Coconut Sundae

Ingredients

  • 1 can (13.4 ounces) NESTLÉ LA LECHERA Dulce de Leche
  • 1 cup coconut cream (such as Coco Real or Coco Lopez)
  • 1 container (1.5 quarts) DREYER'S or EDY'S GRAND Chocolate Ice Cream (about 1/3 cup per serving)
  • 1 1/2 cups shredded sweetened or unsweetened coconut, toasted
  • 3/4 cup sliced almonds, toasted

 

Directions

HEAT dulce de leche and coconut cream in medium saucepan over medium heat, stirring frequently, until heated through and completely smooth.

PLACE about 1/3 cup ice cream in serving bowl. Place 2 tablespoons warm sauce over ice cream. Sprinkle with 1 1/2 tablespoons coconut and about 2 teaspoons almonds.

NOTE: Cooled sauce may be stored covered in refrigerator for up to three days. Reheat sauce before serving.

COOK’S TIP: To toast coconut, spread unsweetened coconut shaving or sweetened shredded or flaked coconut in a large skillet. Cook over medium heat, stirring frequently with a wooden spoon, just until coconut begins to turn golden. Remove from heat. Allow to cool before use.

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