[c-f] SYDNEY SINFUL SUNDAE
Marilyn L. DeWeese
1 1/3 cups shredded coconut
Blue Bunny home-made vanilla ice cream
1 cup water
1/2 cup cocoa powder
pinch of salt
1 1/2 cup sugar
2 tablespoons butter
2 tablespoons vanilla
Heat oven to 350°F.
Spread shredded coconut in a thin layer on a cookie sheet and bake 6-7 minutes, stirring frequently until light brown.
Mix water, cocoa, salt, sugar, and butter in a sauce pan. Stir over medium heat; let boil for 5 minutes.
Remove from heat, add vanilla. Allow to cool.
To serve:
Roll scooped vanilla ice cream in toasted coconut (or sprinkle on top). Pour cooled chocolate sauce over ice cream.
Optional:
Garnish with strawberries and whipped cream.
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