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Toasted Coconut Sundaes with Candied Peanuts

You’ll never serve ice cream without candied peanuts again.



½ cup unsweetened shredded coconut ½ cup granulated sugar 1 cup unsalted, dry-roasted peanuts ½ cup palm or light brown sugar 2 cups heavy cream, divided 2 pints coconut ice cream or sorbet 8 butter coconut cookies (for serving)

INGREDIENT INFO Butter coconut cookies are available at many Asian markets.


Step 1 Preheat oven to 350°. Toast coconut on a rimmed baking sheet, tossing once, until golden, about 5 minutes; let cool.

Step 2 Meanwhile, bring granulated sugar and 2 Tbsp. water to a boil in a large skillet over medium-high heat, stirring to dissolve sugar. Cook, swirling pan occasionally and brushing down sides as needed with a wet brush, until mixture turns a deep amber color, 10–12 minutes. Mix in peanuts; scrape onto a parchment-lined baking sheet. Let cool; chop.

Step 3 Heat palm sugar and ½ cup cream in a medium saucepan over medium heat, stirring to dissolve sugar. Transfer to a medium bowl; chill until cold. Add remaining 1½ cups cream and beat to soft peaks. Divide ice cream among bowls and top with whipped cream, peanuts, and coconut. Serve with cookies.

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