Raspberry and coconut ice-cream sundaes
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Time to make:
18 mins, prep 15 mins, cook 2-3 mins
$1.50 per serve
(at time of publication)
Full ingredients list:
- 250g fresh or frozen raspberries, thawed
- 2 tablespoons icing sugar
- 4 scoops low-fat vanilla ice-cream
- 2 tablespoons desiccated coconut, lightly toasted
Nutritional information (per serve)
Instructions and steps:
Step 1 Place a saucepan over medium heat. Simmer 2 tablespoons water with 1½ cups raspberries and sugar for 2–3 minutes, or until berries are soft.
Step 2 Remove from heat, process in a food processor until smooth. Sieve, discarding seeds. Set aside.
Step 3 Divide ice-cream between four serving glasses. Drizzle with raspberry sauce, then sprinkle with coconut and remaining berries.
About this recipe
First published: December 2009