Here’s an easy-to-make, yet delectable dessert served at the
popular Outback Steakhouse chain. This scrumptious sundae is
the first dessert in the list on their menu, which describes it
as: “Vanilla ice cream rolled in toasted coconut, covered in
chocolate sauce and topped with whipped cream.” Resting on the
very top is a fresh, ripe strawberry. The secret to this recipe
is to well-coat your large scoop of ice cream with that incredible,
crunchy, toasted coconut. And there’s nothing like the sweet smell
of freshly toasted coconut that will soon be wafting through your
entire house, room by room. This is a good one to make when you
want a quick dessert that totally satisfies.
1 cup shredded coconut
4 large scoops vanilla ice cream
1/2 cup Hershey chocolate syrup
whipped cream (in a can)
4 large, ripe strawberries
1. Preheat the oven to 300 degrees.
2. Spread the coconut over the bottom of the inside of a large
oven pan. Shake the pan a little to spread the coconut evenly.
3. Bake the coconut for 25-30 minutes or until the coconut is a
light, golden brown. You may have to stir or shake the coconut in
the last 10 minutes to help it brown evenly.
4. When the coconut has cooled, pour it onto a plate, or into a
large bowl. Roll each scoop of ice cream in the coconut until it
is well coated. Press down on the ice cream to help the coconut
stick. Put the ice cream into four separate bowls.
5. Heat up the chocolate syrup for 10-15 seconds in the microwave.
Pour about two tablespoons over each scoop of ice cream. Try to
completely cover the ice cream with chocolate.
6. Spray some whipped cream on the top of each scoop of ice cream.
7. Cut the stems from the strawberries and place one on each
serving; upside down on the whipped cream. Serve with a spoon.
Serves four.
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I worked at Outback all through college - and I can tell you that your recipe lacks the one thing that makes the Sin stand out - their chocolate sauce. Hershey's, while yummy, simply won't do. Sorry, try again.