Ice Cream Sundae Piña Colada (Print version)

A tropical piña colada sundae layered with coconut ice cream, caramelized pineapple, creamy sauce, toasted coconut, and cookie crunch.

# Ingredients:

For the pineapple

01 - 2 cups (330 g) pineapple chunks, fresh or well-drained canned

02 - 2 tablespoons light brown sugar

03 - 1 teaspoon lime zest

04 - 1 tablespoon fresh lime juice

05 - 1 pinch fine salt

For the coconut sauce

06 - 1/2 cup (120 ml) cream of coconut

07 - 3 tablespoons pineapple juice

08 - 1 tablespoon white or dark rum, optional

09 - 1 teaspoon fresh lime juice

For the sundaes

10 - 1/3 cup (30 g) sweetened shredded coconut

11 - 1/2 cup (55 g) crushed graham crackers, shortbread, or vanilla wafers

12 - 8 scoops coconut ice cream or vanilla ice cream

13 - 1 cup (240 ml) whipped cream

14 - 4 maraschino cherries

15 - 4 small pineapple wedges, optional

# Instructions:

01 - Place the shredded coconut in a dry skillet over medium-low heat. Stir for 2-3 minutes until golden in spots, then transfer to a plate.

02 - Add the pineapple, brown sugar, and salt to the same skillet. Cook over medium heat for 5-7 minutes, stirring occasionally, until the fruit is glossy and lightly caramelized.

03 - Remove the skillet from the heat. Stir in the lime zest and lime juice, then let the pineapple cool until just slightly warm or room temperature.

04 - Warm the cream of coconut, pineapple juice, optional rum, and lime juice in a small saucepan over low heat for 2-3 minutes, whisking until smooth. Cool for a few minutes before using.

05 - Divide half the cookie crumbs among 4 chilled glasses. Add one scoop of ice cream, spoon over pineapple and sauce, then repeat with the remaining crumbs, ice cream, pineapple, and sauce.

06 - Top each sundae with whipped cream, toasted coconut, a cherry, and a pineapple wedge if using. Serve immediately.

# Good to know:

01 - Serve immediately after layering for the best texture.

02 - Rum is optional. Skip it for a family-friendly dessert.

03 - Cooked pineapple and sauce can be made up to 3 days ahead.

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