This tasty sundae has tropical flavors from the coconut, pineapple, and macadamia nuts. The sweet pineapple caramel goes well with the creamy coconut milk, and the crunchy toasted macadamia nuts make it all the more satisfying. Perfect for a cool dessert on a hot day!
Ingredients: 1 can 400ml coconut milk. 1/4 cup sugar. 1/2 teaspoon vanilla extract. 1 ripe pineapple, peeled and diced. 1/2 cup brown sugar. 1/4 cup heavy cream. 1/4 cup macadamia nuts, chopped. Vanilla ice cream.
Instructions: In a saucepan, combine coconut milk, sugar, and vanilla extract. Heat over medium heat until sugar dissolves. Remove from heat and let it cool. In another saucepan, cook diced pineapple with brown sugar over medium heat until caramelized, about 10 minutes. Stir in heavy cream into the pineapple mixture and cook for another 2 minutes. Remove from heat and let it cool. Meanwhile, toast chopped macadamia nuts in a dry skillet over medium heat until golden brown, about 3-4 minutes. To assemble the sundaes, scoop vanilla ice cream into serving bowls. Top with the coconut milk mixture, followed by the pineapple caramel sauce. Sprinkle toasted macadamia nuts on top. Serve immediately and enjoy!
Prep Time: 15 minutes
Cook Time: 15 minutes
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