Cinnamon Chocolate Drizzle Sundaes with Toasted Coconut & Peanuts
Indulge in a delightful blend of flavors with these Cinnamon Chocolate Drizzle Sundaes, featuring rich dulce de leche or vanilla ice cream topped with a warm, velvety cinnamon chocolate sauce. Finished with a sprinkle of toasted coconut and crunchy peanuts, this dessert masterpiece brings the vibrant essence of Mexican treats right to your table. Perfect for special occasions or a sweet weeknight treat, these sundaes are sure to impress family and friends alike.
6
Servings
500
Calories
7
Ingredients
Ingredients
Sweetened flaked coconut
3/4 cup (Toasted until golden brown)
Heavy cream
2/3 cup (Brought to a boil)
Bittersweet chocolate
6 ounces (Broken into pieces)
Ground cinnamon
1 teaspoon (Used as a flavoring)
Salt
1 pinch (To enhance flavors)
Dulce de leche ice cream or vanilla ice cream
1 1/2 pints (Slightly softened before serving)
Redskin peanuts or unsalted peanuts
1/4 cup (Chopped for topping)
Instructions
1
Preheat the oven to 350°F (175°C).
2
Spread the sweetened flaked coconut evenly on a rimmed baking sheet.
3
Toast the coconut in the oven, tossing occasionally, until golden brown and fragrant, about 10 minutes. Allow to cool at room temperature.
4
In a medium saucepan over medium-high heat, bring the heavy cream to a gentle boil. Once boiling, remove from heat.
5
Add the broken bittersweet chocolate, ground cinnamon, and a pinch of salt to the hot cream.
6
Let the mixture stand for 1-2 minutes to allow the chocolate to melt, then whisk until the chocolate is fully melted and the sauce is smooth and shiny. Cover the sauce and refrigerate for up to 2 days; reheat before serving using a double boiler or microwave.
7
Remove the ice cream from the freezer and allow it to soften for about 15 minutes before serving.
8
Scoop the softened ice cream into individual bowls.
9
Drizzle the warm cinnamon chocolate sauce generously over the ice cream, followed by a sprinkle of toasted coconut and chopped peanuts.
Nutrition Information
30g
Fat
55g
Carbs
5g
Protein
1.33g
Fiber
33.33g
Sugar
100mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is the name of this dessert recipe?
The recipe is for Cinnamon Chocolate Drizzle Sundaes with Toasted Coconut & Peanuts.
What are the main components of the sundae?
The sundae consists of dulce de leche or vanilla ice cream, warm cinnamon chocolate sauce, toasted coconut, and chopped peanuts.
How many servings does this recipe yield?
This recipe makes 6 servings.
What is the calorie count per serving?
Each serving contains 500 calories.
What temperature should the oven be set to for toasting the coconut?
The oven should be preheated to 350°F (175°C).
How long does it take to toast the coconut?
It takes about 10 minutes to toast the coconut until golden brown and fragrant.
How much sweetened flaked coconut is needed?
You will need 3/4 cup of sweetened flaked coconut.
What type of chocolate is used in the sauce?
The sauce uses 6 ounces of bittersweet chocolate, broken into pieces.
How do you prepare the heavy cream for the sauce?
Bring 2/3 cup of heavy cream to a gentle boil in a medium saucepan over medium-high heat.
What ingredients are added to the hot cream to make the sauce?
Broken bittersweet chocolate, ground cinnamon, and a pinch of salt are added to the hot cream.
How long should the chocolate mixture sit before whisking?
Let the mixture stand for 1 to 2 minutes to allow the chocolate to melt.
How long can the chocolate sauce be stored?
The sauce can be refrigerated for up to 2 days.
How should the refrigerated chocolate sauce be reheated?
Reheat the sauce before serving using a double boiler or a microwave.
How much ground cinnamon is used in the recipe?
The recipe requires 1 teaspoon of ground cinnamon.
What types of ice cream are recommended?
Dulce de leche ice cream or vanilla ice cream are recommended.
How long should the ice cream soften before serving?
Allow the ice cream to soften for about 15 minutes before serving.
What kind of peanuts can be used for the topping?
You can use 1/4 cup of redskin peanuts or unsalted peanuts, chopped.
What is the fat content per serving?
There are 30g of fat per serving.
How many carbohydrates are in each sundae?
Each sundae contains 55g of carbohydrates.
How much sugar is in a single serving?
There are 33.33g of sugar per serving.
What is the protein content of this dessert?
Each serving provides 5g of protein.
How much sodium is in the recipe?
There is 100mg of sodium per serving.
Does the recipe include fiber?
Yes, there is 1.33g of fiber per serving.
Is this recipe considered easy to make?
Yes, it is tagged as an easy recipe.
What is the cultural inspiration for this dessert?
The dessert is inspired by the vibrant essence of Mexican treats.
How many total ingredients are required?
The recipe requires 7 ingredients.
In what order should the toppings be added?
Drizzle the warm sauce first, followed by a sprinkle of toasted coconut and chopped peanuts.
Should the coconut be cooled before serving?
Yes, allow the toasted coconut to cool at room temperature.
How do you know when the chocolate sauce is ready?
Whisk until the chocolate is fully melted and the sauce is smooth and shiny.
Is a specific type of baking sheet required for the coconut?
A rimmed baking sheet is recommended to spread the coconut evenly.