COCONUT PANNA COTTA WITH CANDIED PEANUTS
Chopped homemade peanut brittle sits atop a creamy coconut milk panna cotta.
Provided by Food Network Kitchen
Time 4h20m
Yield 8
Number Of Ingredients 7
Steps:
- Brush eight 4-ounce ramekins with oil. Line a rimmed baking sheet with foil.
- Sprinkle the gelatin over 1/4 cup water in a shallow bowl and let stand until softened, about 2 minutes.
- Heat the coconut milk, heavy cream, 1/2 cup of the sugar and a pinch of salt in a small saucepan until hot but not simmering. Stir in the gelatin until dissolved. Divide the panna cotta among the prepared ramekins. Cover and refrigerate until set, at least 4 hours.
- Meanwhile, mix the remaining 1/3 cup sugar with 3 to 4 teaspoons water (until the consistency of wet sand) in a heavy skillet. Set over medium heat and cook, swirling the skillet occasionally for even browning (do not stir the mixture), about 10 minutes. When the sugar is a deep caramel color, remove from the heat, stir in the peanuts and immediately pour onto the prepared baking sheet. Let cool completely.
- When ready to serve, run a sharp knife around the edge of the ramekins, then invert the panna cottas onto serving plates. Coarsely chop the peanut brittle and sprinkle it on top of the panna cottas.
TOASTED COCONUT SUNDAES WITH CANDIED PEANUTS
You'll never serve ice cream without candied peanuts again.
Time 30m
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Toast coconut on a rimmed baking sheet, tossing once, until golden, about 5 minutes; let cool.
- Meanwhile, bring granulated sugar and 2 tablespoons water to a boil in a large skillet over medium-high heat, stirring to dissolve sugar. Cook, swirling pan occasionally and brushing down sides as needed with a wet brush, until mixture turns a deep amber color, 10-12 minutes. Mix in peanuts; scrape onto a parchment-lined baking sheet. Let cool; chop.
- Heat palm sugar and 1/2 cup cream in a medium saucepan over medium heat, stirring to dissolve sugar. Transfer to a medium bowl; chill until cold. Add remaining 1 1/2 cups cream and beat to soft peaks. Divide ice cream among bowls and top with whipped cream, peanuts, and coconut. Serve with cookies.
CARAMELIZED PINEAPPLE SUNDAES WITH CHOCOLATE-COCONUT SAUCE
Steps:
- For praline:
- Line 8x8-inch baking pan with foil. Stir sugar and water in heavy small saucepan over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 7 minutes. Mix in nuts. Immediately pour mixture into prepared pan, spreading slightly. Cool completely. Peel foil off praline. Coarsely chop praline. (Can be made 1 week ahead. Store refrigerated in airtight container.)
- For sauce:
- Bring cream of coconut and cocoa to simmer in heavy medium saucepan over medium-low heat, whisking until smooth. Remove from heat. Add extracts and salt; whisk to blend. Cool. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)
- For pineapple:
- Melt butter and sugar in very large skillet over medium heat, stirring until sugar dissolves. Increase heat to high. Add pineapple and sauté until golden, about 3 minutes per side. Divide pineapple among 8 sundae dishes. Top each with 1 scoop of ice cream. Top with sauce and praline.
TOASTED-COCONUT CARAMEL ICE CREAM SUNDAES
Make and share this Toasted-Coconut Caramel Ice Cream Sundaes recipe from Food.com.
Provided by Queen Dana
Categories Ice Cream
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place sugar and 1/4 cup water in heavy deep medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to high. Boil until mixture turns dark amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 9 minutes. Remove from heat. Immediately add cream and sweetened cream of coconut (mixture will bubble vigorously). Whisk over low heat until caramel sauce is blended and smooth and any caramel bits dissolve. DO AHEAD Can be made 1 day ahead. Cool, cover, and chill. Rewarm slightly over medium heat, stirring often, before using.
- Preheat oven to 350°F Spread coconut evenly on small baking sheet. Bake until golden brown, stirring every 3 to 4 minutes, about 12 minutes. Cool. DO AHEAD Toasted coconut can be made 4 hours ahead. Let stand at room temperature.
- Scoop ice cream into bowls. Spoon some of warm caramel sauce over. Sprinkle toasted coconut over and serve immediately.
Nutrition Facts : Calories 673.4, Fat 40.9, SaturatedFat 28.2, Cholesterol 152.8, Sodium 136.2, Carbohydrate 74.1, Fiber 0.9, Sugar 70.1, Protein 5.3
ROASTED BANANA SUNDAES WITH TOASTED COCONUT
A quick and easy dessert recipe I came up with when I had a few not-so-ripe bananas on my hand. You can play around with different ice cream flavors if you like. For more of a "s'more" flavor, add marshmallows to the packets for the last 2 minutes and top with graham cracker crumbs instead of coconut!
Provided by RunninLion
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F.
- Tear off 4 medium-size squares of aluminum foil.
- Place 1 banana on each foil square.
- Sprinkle sugar and cinnamon over bananas. Top with chocolate syrup.
- Fold square over and fold edges to form a packet.
- Roast in oven on cookie sheet or oven rack for 12-15 minutes.
- Place coconut on baking sheet and place in oven. Stir every 45-60 sec. until lightly browned.
- Remove foil packets from oven and open. Cut bananas into pieces and spoon onto ice cream in dishes. Top with toasted coconut.
Nutrition Facts : Calories 255.1, Fat 4.7, SaturatedFat 3, Cholesterol 17.8, Sodium 66.7, Carbohydrate 51.9, Fiber 3.7, Sugar 36, Protein 4.6
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TOASTED COCONUT SUNDAES WITH CANDIED PEANUTS RECIPE
From bonappetit.com
3.5/5 (6)Estimated Reading Time 1 minServings 8Total Time 30 mins
- Preheat oven to 350°. Toast coconut on a rimmed baking sheet, tossing once, until golden, about 5 minutes; let cool.
- Meanwhile, bring granulated sugar and 2 Tbsp. water to a boil in a large skillet over medium-high heat, stirring to dissolve sugar. Cook, swirling pan occasionally and brushing down sides as needed with a wet brush, until mixture turns a deep amber color, 10–12 minutes. Mix in peanuts; scrape onto a parchment-lined baking sheet. Let cool; chop.
- Heat palm sugar and ½ cup cream in a medium saucepan over medium heat, stirring to dissolve sugar. Transfer to a medium bowl; chill until cold. Add remaining 1½ cups cream and beat to soft peaks. Divide ice cream among bowls and top with whipped cream, peanuts, and coconut. Serve with cookies.
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