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Toasted Coconut Sour Cherry Sundae #SundaySupper

  • Total Time: 20 minutes
  • Yield: 4 sundaes 1x


  • 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


  1. 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!
  2. 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.
  3. 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