Beat the heat with this tropical treat.
Pina Colada Sundaes
- 1½ cup shredded coconut
- 1 (1½-quart) container vanilla ice cream, such as Edy’s*
- ½ cup canned cream of coconut
- ½ cup pineapple juice
- 1 tsp rum extract
- 1 pineapple, cored, peeled, and chopped
- Whipped topping
- Maraschino cherries
Preheat oven to 375ºF. Toast coconut on a parchment-lined baking sheet for 5 minutes, or until golden. Remove from oven and cool.
In a large bowl, combine ice cream, cream of coconut, pineapple juice, and rum extract. Freeze for at least 40 minutes.
Scoop ice cream mixture into dessert dishes; add pineapple, whipped topping, toasted coconut, and a cherry.
*Edy’s is known as Dreyer’s west of the Rockies.
For a lighter alternative, top a scoop of low-fat vanilla frozen yogurt with chopped fresh pineapple and a dollop of whipped topping such as Reddi-wip.
Serves 8. Per serving: 430 cal, 59g carbs, 6g protein, 20g fat, 55mg chol, 115mg sodium, 2g fiber