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Casserole

Casserole recipe image
This indulgent baked dessert transforms simple ingredients into a comforting crowd-pleaser. The dish features a crunchy base of toasted shredded coconut that provides a delightful texture contrast to the melting vanilla ice cream. Drizzled with warm chocolate syrup and topped with fresh, ripe strawberries, it offers a perfect balance of sweet, creamy, and fruity flavors. While technically a dessert, its hearty nature makes it feel like a satisfying main event for a casual dinner or dessert night. It is easy to assemble and requires minimal effort, making it an ideal choice for weeknight treats or when you want to impress guests with minimal fuss. Serve immediately while the coconut is still warm and the ice cream is just beginning to soften for the best experience.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 1519.1
Dietary: Vegetarian
Description
This indulgent baked dessert transforms simple ingredients into a comforting crowd-pleaser. The dish features a crunchy base of toasted shredded coconut that provides a delightful texture contrast to the melting vanilla ice cream. Drizzled with warm chocolate syrup and topped with fresh, ripe strawberries, it offers a perfect balance of sweet, creamy, and fruity flavors. While technically a dessert, its hearty nature makes it feel like a satisfying main event for a casual dinner or dessert night. It is easy to assemble and requires minimal effort, making it an ideal choice for weeknight treats or when you want to impress guests with minimal fuss. Serve immediately while the coconut is still warm and the ice cream is just beginning to soften for the best experience.
Ingredients
  • If using a bread machine, add all of the ingredients for the dough
  • If you are not using a bread machine, combine the flours, cocoa, sugar,
  • When the dough has risen to about double in size, punch it down and
  • 1 cups Shredded coconut
  • 4 Large scoops vanilla ice cream
  • 1/2 cups Hershey chocolate syrup
  • 4 Large, ripe strawberries
  • When the coconut has cooled, pour it onto a plate, or into a
  • 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;
Directions
  1. 1
    Preheat your oven to 300 degrees Fahrenheit (149&# 194;°C).
  2. 2
    Spread the shredded coconut evenly over the bottom of a large oven-safe pan or baking sheet.
  3. 3
    Bake the coconut for 25 to 30 minutes, stirring occasionally, until it is light golden brown and fragrant.
  4. 4
    Remove the pan from the oven and let the toasted coconut cool completely.
  5. 5
    While the coconut cools, heat the chocolate syrup in the microwave for 10 to 15 seconds until warm and pourable.
  6. 6
    Wash and hull the strawberries, then slice them in half or keep whole depending on size.
  7. 7
    Spoon the cooled toasted coconut onto four serving plates or bowls.
  8. 8
    Place one large scoop of vanilla ice cream on top of the coconut on each plate.
  9. 9
    Drizzle the warm chocolate syrup over the ice cream and coconut.
  10. 10
    Top each serving with a fresh strawberry.
  11. 11
    Add a spray of whipped cream if desired and serve immediately.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 1519.1kcal
% Daily Value *
Total Fat 87.7g135%
Saturated Fat 60.8g304%
Cholesterol 44.4mg15%
Sodium 964.6mg41%
Total Carbohydrate 158.9g53%
Dietary Fiber 22.4g90%
Sugars 76.6g
Protein 26.0g52%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: coconut, dessert, ice cream, chocolate, strawberry, baked, sweet, easy, quick, no-bake, family, treat, summer, vanilla, syrup, toasted, creamy, fruit, snack, brunch, comfort food
Read it online: https://www.chefs-mate.com/recipe/casserole-18/