Friday, July 30, 2010

Fiesta Coconut Pecan Sundae

Mexican Chocolate Sauce
In a heavy small saucepan combine ¾ cup semisweet chocolate pieces, ¼ cup butter, ½ tsp ground pasilla or chili pepper (optional) and ¼ teaspoon ground cinnamon; cook and stir over medium heat until chocolate is melted. Add 2/3 cup granulated sugar; gradually add one 5-ounce can evaporated milk (2/3 cup), stirring frequently to dissolve the sugar. Bring to boiling; reduce heat. Boil gently over low heat for 8 minutes, stirring frequently. Remove heat. Cool slightly.

Toasted Coconut Ice Cream

  • 2-12 ounce cans evaporated milk
  • 1 cup unsweetened coconut milk
  • 1 cup sugar
  • 2 cups whipping cream
  • 1 tbsp lemon or lime juice
  • 1 2/3 cups coconut, toasted
In a large bowl combine evaporate milk, coconut milk, sugar. Stir until sugar dissolves. Stir in whipping cream, lemon/lime juice, and vanilla. Stir in 1 1/3 cups of the toasted coconut. Freeze in a 2-qt ice cream freezer according to the manufacturer’s directions.

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