Coconut Sundae Cup Recipe

Ingredients

1 cup coconut
200 g walnut
200 g sugar
200 ml İçim Chief Cream
1 whole vanilla pod
1 teaspoon of vinegar
Salt
1 can of vanilla ice cream
1 cup chocolate wafers, chopped randomly

Preparation

Preheat your oven to 180 degrees. Spread your walnuts and coconuts on two separate baking sheets on baking paper and place in the oven until golden. After removing them from the oven, let them come to room temperature and cut them into large pieces. In a large saucepan, add 4 tablespoons of water and a teaspoon of vinegar to the granulated sugar. Stir until the sugar is completely dissolved. After the sugar has dissolved, boil your syrup over medium heat. While the syrup is boiling, constantly brush the sides of the pot with cold water to prevent the sides from burning. Continue the process for 5 minutes. Carefully add İçim Şef Cream to the caramel. Mix well. Add the vanilla and salt to your caramel sauce and let it cool a little. Add the toasted walnuts and coconut. Divide your ice cream into 6 ice cream cups. Sprinkle half of your lightly crushed chocolate wafers on top and add your warm caramel sauce. Sprinkle the remaining wafers and coconut over the sauce and serve immediately.