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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Outback Steakhouse Sydney's Sinful Sundae
 Categories: Copycat, Desserts
      Yield: 4 Servings
 
      1 c  Shredded coconut
      4 lg Scoops vanilla ice cream
    1/2 c  Hershey chocolate syrup
           Whipped cream; in a can
      4 lg Ripe strawberries
 
  Here's an easy-to-make, yet delectable dessert served at the popular
  Outback Steakhouse chain. This scrumptious sundae is the first
  dessert in the list on their menu, which describes it as: "Vanilla
  ice cream rolled in toasted coconut, covered in chocolate sauce and
  topped with whipped cream." Resting on the very top is a fresh, ripe
  strawberry. The secret to this recipe is to well-coat your large
  scoop of ice cream with that incredible, crunchy, toasted coconut.
  And there's nothing like the sweet smell of freshly toasted coconut
  that will soon be wafting through your entire house, room by room.
  This is a good one to make when you want a quick dessert that totally
  satisfies.
  
  Preheat the oven to 300?F.
  
  Spread the coconut over the bottom of the inside of a large oven pan.
  Shake the pan a little to spread the coconut evenly.
  
  Bake the coconut for 25 to 30 minutes or until the coconut is a light,
  golden brown. You may have to stir or shake the coconut in the last 10
  minutes to help it brown evenly.
  
  When the coconut has cooled, pour it onto a plate, or into a large
  bowl. Roll each scoop of ice cream in the coconut until it is well
  coated. Press down on the ice cream to help the coconut stick. Put
  the ice cream into 4 separate bowls.
  
  Heat up the chocolate syrup for 10 to 15 seconds in the microwave.
  Pour about 2 tb over each scoop of ice cream. Try to completely cover
  the ice cream with chocolate.
  
  Spray some whipped cream on the top of each scoop of ice cream.
  
  Cut the stems from the strawberries and place one on each serving;
  upside down on the whipped cream. Serve with a spoon.
  
  Recipe FROM: 
 
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