Dessert: Toasted Coconut Sundaes with Candied Peanuts

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

This recipe includes fertility superfoods such as:

Nuts

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.

Reviews


Add a review for Toasted Coconut Sundaes with Candied Peanuts

(How often do you make and eat this recipe?)

(How difficult is it for you to make this recipe?)

Register to learn what this meal can do for you

Create a new plan every week and get full access to our premium plans

Subscribe now