- 1 cup granulated sugar
- 1/4 cup water
- 1 cup heavy whipping cream
- 1/4 cup sweetened cream of coconut
- 1 1/4 cups sweetened flaked coconut
- 1 1/2 pints French vanilla ice cream
Place sugar and water in heavy deep saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to high. Boil until mixture turns dark amber, occasionally swirling pan and brushing down sides with pastry brush, about 9 minutes. Remove from heat. Immediately add cream and sweetened cream of coconut. Whisk over low heat until caramel sauce is blended and smooth and any caramel bits dissolve.
Cool, cover and let chill. Rewarm slightly over medium heat, stirring often, before using. Preheat oven to 350F degrees. Spread coconut on small baking sheet. Bake until golden brown, stirring every 3 to 4 minutes, about 12 minutes. Cool.
Scoop ice cream into bowls. Spoon warm caramel sauce over, then sprinkle with toasted coconut and serve immediately.
Comments