1 1/3 cups shredded coconut
Blue Bunny home-made vanilla ice cream
1 cup water
1/2 cup cocoa powder
pinch of salt
1 1/2 cup sugar
2 tablespoons butter
2 tablespoons vanilla

Heat oven to 350°F.

Spread shredded coconut in a thin layer on a cookie sheet and bake 6-7 minutes, stirring frequently until light brown.

Mix water, cocoa, salt, sugar, and butter in a sauce pan. Stir over medium heat; let boil for 5 minutes.

Remove from heat, add vanilla. Allow to cool.

Roll scooped vanilla ice cream in toasted coconut (or sprinkle on top). Pour cooled chocolate sauce over ice cream.

Garnish with strawberries and whipped cream.

Much like Outback's Sinful Sundae!

Serves approximately 6.

Submitted by: various