• 210minutes
  • 867calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
MineralsSelenium, Copper, Manganese, Calcium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 cups sweetened flaked coconut

  2. 3 ounces dry-roasted macadamia nuts, chopped

  3. 4 cups softened vanilla ice cream

  4. 1 (20 ounce) can crushed pineapple in juice

  5. 1/2 cup sugar

  6. 1 tablespoon fresh lime juice

Instructions Jump to Ingredients ↑

  1. Make pineapple sauce:.

  2. Stire pineapple and sugar together in a saucepan; cook over high heat 15 minutes, or until most of the liquid has evaporated. Turn off heat stir in lime juice. Cool.

  3. Sundaes:.

  4. Preheat oven to 375 degrees.

  5. Toast coconut and macademia nuts on a baking sheet until light golden, 12 - 14 minutes, stirring occasionally.

  6. Transfer to a shallow dish to cool.

  7. Shape ice cream into four 1 cup balls, roll in coconut mixture, and arrange on a parchment-lined baking sheet. Freeze until firm, about 3 hours. To serve, soften coated ice cream ball for 5 minutes at room temperature. Divide Pineapple SAue amoung 4 bowls or martini glasses and top with an ice cream ball.

  8. Serve.


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