Dessert: Toasted Coconut Sundaes with Candied Peanuts
You'll never serve ice cream without candied peanuts again.
This recipe includes fertility superfoods such as:
Health and fertility benefits of Toasted Coconut Sundaes with Candied Peanuts
Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.
Ingredients
1/2 cup unsweetened shredded coconut
1/2 cup granulated sugar
1 cup unsalted, dry-roasted peanuts
1/2 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.
Instructions
Preheat oven to 350 °F. Toast coconut on a rimmed baking sheet, tossing once, until golden, about 5 minutes; let cool.
Meanwhile, bring granulated sugar and 2 tablespoons 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.
Heat palm sugar and 1/2 cup cream in a medium saucepan over medium heat, stirring to dissolve sugar. Transfer to a medium bowl; chill until cold. Add remaining 1 1/2 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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Nutrition Facts
Serving Size: 8
Amount Per Serving | ||
---|---|---|
Calories 0 | ||
Fat 0 | ||
Carbohydrate 0 | ||
Protein 0 |