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Piña Colada Sundae

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 6 sundaes


For the sundaes:

  • ½ cup sweetened coconut
  • 1 quart vanilla bean ice cream
  • pineapple sauce (recipe below)
  • 6 maraschino cherries
  • whipped cream

For the pineapple sauce:

  • 2 cups chunks fresh pineapple
  • ¼ cup brown sugar
  • ¼ teaspoon salt
  • 1 tablespoon water or pineapple juice
  • 1 tablespoon cornstarch
  • ¼ cup corn syrup
  • ¼ teaspoon vanilla extract


For the pineapple sauce

  • Add ingredients, except the vanilla, together in a medium saucepan and place over medium heat bowl and mix together with a spoon. Let it boil for 1 minute and then take a potato masher and mash up the pineapple to break it up and release the juices. Continue cooking until it thickens up.
  • Remove from heat and add the vanilla and stir together. Set aside to cool slightly.

For the sundaes:

  • Place coconut in a sauté pan and set over medium heat. Let it heat until it starts to brown and get toasty. Remove from heat and transfer to a small bowl to stop the toasting process.
  • Spoon a few scoops of ice cream into 6 serving glasses. Top with a couple tablespoons of pineapple sauce and then sprinkle with toasted coconut. Finish with whipped cream and a cherry.