Coconut Cream Sundae Recipe
passionfruit sorbet, vanilla bean chantilly, coconut tuille
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Ingredients
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Coconut Cream Sundae Ingredients
Method
Coconut Cream Sundae Directions
Make the Vanilla Bean Chantilly
In a mixing bowl, combine heavy cream, powdered sugar, and vanilla bean. Whip the mixture until soft peaks form. Set aside in the refrigerator to chill.
Prepare the Coconut Tuille
Preheat the oven to 350°F (175°C). In a bowl, mix together coconut milk, sugar, flour, shredded coconut, melted butter, and a pinch of salt until well combined. Spoon small amounts onto a baking sheet lined with parchment paper, spreading them into thin circles. Bake for 10-12 minutes or until golden brown. Remove and let cool.
Assemble the Sundae
In a serving dish, scoop passionfruit sorbet. Top with a generous dollop of vanilla bean chantilly. Garnish with coconut tuille for added crunch and serve immediately.