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Title: Outback Steakhouse Sydney's Sinful Sundae
Categories: Copycat, Desserts
Yield: 4 Servings
1 c Shredded coconut
4 lg Scoops vanilla ice cream
1/2 c Hershey chocolate syrup
Whipped cream; in a can
4 lg Ripe strawberries
Here's an easy-to-make, yet delectable dessert served at the popular
Outback Steakhouse chain. This scrumptious sundae is the first
dessert in the list on their menu, which describes it as: "Vanilla
ice cream rolled in toasted coconut, covered in chocolate sauce and
topped with whipped cream." Resting on the very top is a fresh, ripe
strawberry. The secret to this recipe is to well-coat your large
scoop of ice cream with that incredible, crunchy, toasted coconut.
And there's nothing like the sweet smell of freshly toasted coconut
that will soon be wafting through your entire house, room by room.
This is a good one to make when you want a quick dessert that totally
satisfies.
Preheat the oven to 300°F.
Spread the coconut over the bottom of the inside of a large oven pan.
Shake the pan a little to spread the coconut evenly.
Bake the coconut for 25 to 30 minutes or until the coconut is a light,
golden brown. You may have to stir or shake the coconut in the last 10
minutes to help it brown evenly.
When the coconut has cooled, pour it onto a plate, or into a large
bowl. Roll each scoop of ice cream in the coconut until it is well
coated. Press down on the ice cream to help the coconut stick. Put
the ice cream into 4 separate bowls.
Heat up the chocolate syrup for 10 to 15 seconds in the microwave.
Pour about 2 tb over each scoop of ice cream. Try to completely cover
the ice cream with chocolate.
Spray some whipped cream on the top of each scoop of ice cream.
Cut the stems from the strawberries and place one on each serving;
upside down on the whipped cream. Serve with a spoon.
Recipe FROM: <
gopher://sdf.org/0/users/myst32yt/recipes/
Outback#040Steakhouse#253#040Sydney#047s#040Sinful#040Sundae.txt>
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