Warm Chocolate Coconut Sundaes with Toasted Coconut Crunch

Ingredients

• avocado ice cream200 g (about 1 cup, 2 scoops per person), kept frozen until serving
• coconut ice cream200 g (about 1 cup, 2 scoops per person), kept frozen until serving
• dark or milk chocolate120 g (about 3/4 cup chopped), finely chopped for faster melting
• coconut60 g (about 3/4 cup), shredded or finely sliced
• water45 ml (3 tbsp)
• salt1 g (1 small pinch)

Instructions

1. 1
   Set up for easy serving

   Place 2 serving bowls or shallow dessert plates in the freezer. Keep both ice creams frozen while you prepare the toppings so they stay firm and scoop neatly later.

   2 min off

   Cues: The serving bowls should feel very cold when touched.

   Tip: Cold bowls slow melting and make the dessert look cleaner.
2. 2
   Toast the coconut

   Put the coconut in a dry frying pan in a thin, even layer. Toast over medium-low heat, stirring every 20 to 30 seconds, until it turns light golden and smells nutty and sweet.

   3-5 min medium-low

   Cues: The coconut should have patchy golden edges and a fragrant toasted aroma, not dark brown spots.

   Tip: As soon as it is toasted, transfer it to a plate so the hot pan does not keep cooking it.
3. 3
   Melt the chocolate

   Add the chopped chocolate, water, and salt to a small heatproof bowl. Set the bowl over a small pan with barely simmering water, making sure the bowl does not touch the water, and stir until smooth and glossy.

   3-4 min low

   Cues: The sauce should look shiny, pourable, and free of lumps.

   Tip: If the sauce seems too thick to drizzle, stir in 5 to 10 ml more warm water, 1 teaspoon at a time.
4. 4
   Cool the sauce slightly

   Remove the chocolate bowl from the heat and let it stand briefly. Stir once after 1 minute so the heat evens out.

   2 min off

   Cues: The sauce should still be warm but no longer steaming heavily; it should ribbon off the spoon.

   Tip: Slightly cooled sauce clings better to ice cream instead of instantly melting it.
5. 5
   Scoop the ice cream

   Take the chilled bowls from the freezer. Scoop 2 scoops of avocado ice cream and 2 scoops of coconut ice cream into the 2 bowls, alternating flavors for a balanced look.

   2-3 min off

   Cues: The scoops should hold a rounded shape and sit firmly without collapsing.

   Tip: Dip the scoop in warm water and wipe it dry between scoops for smoother shapes.
6. 6
   Add the warm chocolate

   Spoon or drizzle the warm chocolate sauce over the scoops, letting some run down the sides. Use about half the sauce on each portion, but leave a little ice cream visible for contrast.

   1 min off

   Cues: The chocolate should coat the top in glossy streaks while the ice cream remains mostly intact.

   Tip: Drizzle from a spoon held slightly high for elegant thin lines.
7. 7
   Finish with coconut crunch

   Scatter the toasted coconut over the chocolate and exposed ice cream. Serve immediately while the sauce is warm and the ice cream is firm.

   1 min off

   Cues: You should see a mix of glossy sauce, snowy and golden coconut, and distinct scoops.

   Tip: Add the coconut just before serving so it stays crisp.