Caramelized Pineapple Sundaes with Chocolate-Coconut Sauce


  • ¾ cup sugar
  • ¼ cup water
  • ½ cup unsalted macadamia nuts, coarsely chopped
  • 1 15-ounce can sweetened cream of coconut (such as Coco López)
  • 6 tablespoons unsweetened cocoa powder
  • ½ teaspoon vanilla extract
  • ½ teaspoon coconut extract
  • + 5 more ingredients
    • Pinch of salt
    • 3 tablespoons unsalted butter
    • 2 tablespoons (firmly packed) golden brown sugar
    • 1 small pineapple, peeled, cored, cut into 1-inch pieces
    • 2 pints vanilla ice cream

1. For praline: Line 8x8-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, ab...

View full recipe at SpringPad


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