Caramelized Pineapple Sundaes
“Whenever we get a craving for a tropical escape, this super simple recipe whisks us away in no time. Vanilla’s nice but drizzling the sauce over salted caramel ice cream and taking a bite is just pure paradise.” —Elisabeth Larsen, Pleasant Grove, Utah
- To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.
- To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
1 serving: 469 calories, 26g fat (13g saturated fat), 49mg cholesterol, 180mg sodium, 59g carbohydrate (51g sugars, 4g fibre), 4g protein.