Mexican Sundae Recipe

If your shredded coconut is not already toasted, spread 3 tablespoons sweetened shredded coconut in a single layer on a baking sheet. Toast under a preheated oven broiler or in a 350°F (175°C) oven for 4–6 minutes, stirring or shaking the tray once, until golden brown and fragrant. Watch closely to avoid burning. Remove and let cool completely.

Chill and whip

Place a mixing bowl and beaters in the refrigerator for 10 minutes if available. Pour 120 ml heavy cream into the chilled bowl, add 1 teaspoon granulated sugar and 1 teaspoon vanilla extract. Whip with a hand mixer or whisk until soft peaks form (about 2–3 minutes). Do not overwhip; you want a light but stable whipped cream. Keep chilled until ready to assemble.

Pour the 60 ml coffee liqueur into a small shallow bowl. Use slightly softened coffee ice cream so it can be scooped and rolled (let sit 3–5 minutes at room temperature).

Working quickly, scoop two large balls (about 2 scoops each) of coffee ice cream. Roll each scoop gently between your palms to smooth into a ball if desired.

Dip or lightly brush each ice cream ball in the bowl of coffee liqueur so the surface is moistened (don’t soak—about 5–10 seconds). Immediately roll the liqueur-coated ice cream ball in the toasted coconut until evenly coated. Repeat for the remaining scoops.

Place the coconut-coated ice cream scoops into pre-chilled sundae glasses or coupes (two scoops per serving).

Top each serving with a generous dollop (about 2–3 tablespoons) of the whipped cream prepared earlier. Sprinkle optional dark chocolate shavings or mini chips (about 1 tablespoon per serving total divided) over the whipped cream and finish with a light pinch (about 1/8–1/4 teaspoon) of freshly ground cinnamon if using.

Serve immediately. Note: this item is best served on-site as the coconut coating will absorb moisture in transit and the liqueur-softened surface can melt faster—not recommended for take-out.