Rum Coconut Sundae
Ingredients: strawberries, raspberries, raw sugar, kosher salt, spiced rum · 30 min cook time · 480kcal · ₩20,550
Ingredients
1plate strawberries, 1plate raspberries, 0.33cup raw sugar, 1pinch kosher salt, 0.25cup spiced rum, 0.5cup sliced almonds, 0.5cup unsweetened flaked coconut, 2tbsp maple syrup, 1pint non-dairy vanilla bean ice cream, 1can non-dairy whipped topping
Instructions
1. Remove the stems from the fresh strawberries.
2. Quarter large strawberries and keep smaller strawberries whole, placing them into a bowl.
3. Add fresh raspberries to the bowl with the strawberries.
4. Add raw sugar, a pinch of kosher salt, and spiced rum to the berries. Stir and gently mash some of the berries to release their juices.
5. Set the macerating berry mixture aside for 10 to 20 minutes to develop juices.
6. On a baking sheet, combine sliced almonds and unsweetened flaked coconut flakes.
7. Add a pinch of kosher salt and maple syrup to the coconut and almond mixture, then mix well with a spatula.
8. Bake the coconut crunch topping in the oven at 325 degrees for 8 to 10 minutes, stirring halfway through.
9. Assemble the sundae by adding scoops of non-dairy vanilla bean ice cream to a dessert glass, topping with the rum-soaked berries and their juices, adding non-dairy whipped topping, and finishing with the toasted coconut crunch.
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