Chocolate Coconut Mounds Sundae Recipes

COCONUT-CHOCOLATE SUNDAES

Steps:

• Line a baking sheet with plastic wrap. Scoop ice cream into 1/4-cup balls. Roll in sweetened coconut to cover and place on baking sheet. Cover with more plastic wrap and freeze at least 2 hours and up to 2 weeks.
• Place a coconut-coated ball in the bottom of each serving glass. Sprinkle with clusters. Top with a second scoop and more clusters. Spoon sauce over top, sprinkle with unsweetened coconut, and serve.

CHOCOLATE & COCONUT "MOUNDS" SUNDAE

Steps:

• Coconut Sauce: In heavy saucepan, combine sweetened condensed milk, egg yolks and butter.
• Over medium heat, cook and stir until thickened and bubbly, about 8 minutes.
• Stir in remaining ingredients.
• Serve warm.
• Refrigerate leftovers.
• Dark Chocolate Sauce: In a sauce pan combine sugar, corn syrup and egg.
• Add chocolate.
• Cook over medium heat stirring constantly until mixture comes to full boil.
• Boil and stir for three minutes.
• Remove from heat and let stand for 5 minutes.
• Gradually stir in milk and vanilla.
• Refrigerate leftovers.
• Place 1 scoop of vanilla ice cream in a sundae dish or small bowl.
• Cover with 2 tbls.
• of hot coconut sauce and 2 tbls of hot dark chocolate sauce.
• Top with whipped cream, mixed nuts and a cherry.
• There is enough sauce for about 15 servings.

MOUNDS CHOCOLATE & COCONUT CAKE

Steps:

• Prepare and bake cake mix according to package directions for two 9 inch round pans, except substitute brewed coffee for the water.
• Cool cakes completely.
• Filling: In a saucepan over medium heat, combine butter and evaporated milk.
• Bring to a boil.
• Add the marshmallows and stir until melted and smooth.
• Stir in coconut. Let coconut mixture cool completely before assembling cake.
• Assemble the cake: Place bottom layer on serving plate.
• Spread with entire coconut filling.
• Cover top and sides with fudge frosting.
• Refrigerate.
• Optional: serve with Sweet Coconut Sauce on the side, Recipe#26786.

MOUNDS BALLS

Steps:

• In bowl, cream together butter and sugar. Add coconut, milk, walnuts and vanilla; stir until blended. Chill until slightly firm; roll into walnut-sized balls. Insert a toothpick in each ball. Place balls on baking sheets; freeze. In double boiler over simmering water, melt chocolate chips, chocolate squares and paraffin wax. Keep warm over hot water. Using picks as handles, dip frozen balls into chocolate mixture; stick picks upright into was paper-covered Styrofoam sheet. Chill until firm. Remove picks and package candy in individual paper liners. (May also be frozen.)

CHOCOLATE COCONUT MOUNDS CAKE

Steps:

• Prepare cake mix according to package directions and bake in a 9 x 13 greased and floured pan.
• During the last minutes of baking, bring to a boil, 1 c sugar, 1 c milk and marshmallows.
• Watch closely, it burns easily.
• Remove from heat and stir in coconut.
• Pour over cake as soon as it comes out of the oven.
• For frosting, bring to a boil, 1/2 c milk, the butter and 1 c sugar.
• Add chocolate chips and stir until they are melted.
• Pour over second layer of cake and refrigerate overnight.