The other day Mom and I were talking about how we never used to order sundaes. There were more than enough stops at ice cream shops in my youth. There was one near the doctor’s office that cured sore throats and finger pricks. One near school that celebrated Fridays and A’s and offered comfort when I had a bad day. Later in high school we discovered a local custard stand.
We sometimes went with friends from school or my Granny. We ate in the shops, outside, in the car, and sometimes at home. Ice cream made its way into our lives on sunny and rainy days, hot and cold days alike.
But almost every single time, we just got ice cream. I always liked mine in a dish, while Mom preferred a cone. But it was just a scoop, sometimes two, of ice cream. No melty caramel or crunchy nuts or fluffy whipped cream.
Don’t get me wrong, there’s nothing bad about plain ice cream, but when I came up with the idea for this sundae, Mom lamented that we should have been more adventurous with our ice cream. We should have tried sundaes and those crazy concoctions they serve upside down. We should have branched out more and expanded our horizons.
But we didn’t. So we do it now. I can’t be sure, but I think this Toasted Coconut Sour Cherry Sundae is better than any sundae we could have gotten in an ice cream shop.
While you could make your own ice cream, a high quality, store bought variety saves time and is just as tasty. Then I topped it with homemade sour cherry sauce which basically tastes like cherry pie filling. Crunchy toasted coconut finishes the sundae. The house smelled so good while the coconut was toasting and the sauce simmering.
You end up with a wonderful combination of flavors and textures that can be switched up with the ice cream of your choice. The creamy ice cream, juicy cherries, and crunchy coconut work so well together and really prevent the dessert from feeling overly sweet or heavy. Plus, it’s gluten free and so perfect for summer.
Branch out, try this sundae. I promise you’ll love it!Print
- 1 pint ice cream, I used caramel and butter pecan
- ½ cup flaked unsweetened coconut
- 3 cups sour cherries, washed and pitted
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- Preheat oven to 400 degrees. Once oven is hot, place coconut on a piece of parchment and place that on top of a piece of foil. Roast for about 5 minutes, checking very frequently because it will burn quickly!
- Make the sauce. In a small saucepan, combine cherries, sugar, and cornstarch. Bring to a boil over medium heat, stirring occasionally. Reduce to a simmer and cook for about 5 minutes, stirring occasionally, until thickened.
- Scoop the ice cream into bowls. Top with the cherry sauce and toasted coconut. Leftover sauce may be stored in an airtight container in the refrigerator for up to 1 week.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Don’t forget to check out the other Sunday Supper dishes!
- Coconut Granola Bowla by Family Foodie
- Gluten Free Coconut French Toast by Gluten Free Crumbley
- Make Ahead Healthy Piña Colada Breakfast Parfait by Easy Cooking with Molly
- Piña Colada Granola (grain free) by My Life Cookbook
- Piña Colada Nut Bread by Where Latin Meets Lagniappe
- Piña Colada Overnight Oats by Take A Bite Out of Boca
- Piña Colada Pancakes by Dizzy Busy and Hungry
Dive in with Sides and Appetizers
Coco-Nutty Main Dishes
- Chickpea Potato Curry by Sunday Supper Movement
- Piña Colada Chicken and Rice by Cindy’s Recipes and Writings
- Piña Colada Chicken Skewers by The Crumby Cupcake
- Pineapple Barbecue Chops with Colada Slaw by A Kitchen Hoor’s Adventures
- Slow Cooker Pineapple Chicken Curry by Caroline’s Cooking
- Coconut Pound Cake by Cosmopolitan Cornbread
- Cookies and Coconut Cream Popsicles by Books n’ Cooks
- Creamy Dairy-Free Vegan Coconut Ice Cream by Positively Stacey
- Easy Piña Colada Fudge by Hezzi-D’s Books and Cooks
- Easy Piña Colada Poke Cake by Crazed Mom
- Homemade Samoas by That Skinny Chick Can Bake
- How to make a Piña Colada Flan by Asian In America
- Island Breeze Piña Colada Panna Cotta by The Weekend Gourmet
- Kheer by What Smells So Good?
- Mini Roasted Blueberry and Coconut Cream Trifles by Cupcakes & Kale Chips
- Piña Colada Bars by Dessert Geek
- Piña Colada Cream Pie by Cookin’ Mimi
- Piña Colada Cupcakes by The Redhead Baker
- Piña Colada Energy Balls by Wholistic Woman
- Piña Colada Ice Cream by Palatable Pastime
- Piña Colada Rice Pudding by Hardly A Goddess
- Piña Colada Trifle by A Day in the Life on the Farm
- Piña Colada Upside Down Cake by Bottom Left of the Mitten
- Pineapple Coconut Pudding by Magnolia Days
- Samoa Smacky Delicious Mix by Cooking With Carlee
- Toasted Coconut Sour Cherry Sundae by Pies and Plots
- Tropical Fruit Cups by The Freshman Cook
Sweet to Sip Beverages
- Boozy Coconut & Caramel Milkshakes by Momma’s Meals
- Coconut Banana Rum Smoothie by Desserts Required
- Coquito by Monica’s Table
- Lime Coconut Lassi by Food Lust People Love
- Piña Colada Freeze by Grumpy’s Honeybunch
- Piña Colada Smoothie by A Mind Full Mom
- Spiced Piña Colada by Family Around the Table
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