pineapple coconut hot rum chocolate sundae

pineapple coconut hot rum chocolate sundae


makes 4 servings.

1/2 cup semi-sweet chocolate chips
2 tbs cream or milk
1-1/2 tbs rum
Häagen Dazs® pineapple coconut, vanilla bean, or vanilla ice cream
2 bananas, sliced toasted coconut* for garnish


combine chocolate and cream in a small microwave-safe bowl. heat on medium power 1 to 2 minutes until warm. stir until smooth, reheating to melt chocolate if needed. stir rum into warm chocolate. scoop ice cream into bowls and surround with sliced banana. top servings with about 2 tablespoons warm chocolate rum sauce and 1 tablespoon coconut.

*to toast coconut, spread 1/2 to 3/4 cup sweetened flaked coconut evenly on a 9-inch microwave-safe pie plate. heat on high power about 4 minutes, stirring every 40 to 60 seconds, until lightly toasted. watch carefully for hot spots that may burn, or use medium-high power. cool.