Our hand blown stemless glassware that we call “drinkers” are great for lots of things besides beverages. I’ve been using them to serve dessert lately, and let’s just say that they elevate whatever is in them to a delicious new level! Be forewarned that you will receive oohs and ahhs from your guests—even if your “guests” are family.
Here is a favorite “go to” recipe for a fast and elegant dessert:
Coconut Kahlua Sundaes
Ingredients: Vanilla ice cream, sweetened, flaked coconut, Kahlua
Instructions: The most difficult part of this recipe is toasting the coconut.
Preheat your oven to 300 degrees. Sprinkle 3/4 cup of flaked coconut into a thin layer on a cookie sheet. Toast the coconut in the oven for approximately 20 minutes, stirring every 5 minutes, until the coconut is medium brown and very fragrant. (I recommend that you set the timer at five-minute intervals to ensure that your coconut doesn’t burn.) Remove from oven and let the coconut cool to room temperature. (Toasting the coconut can be done a day or two in advance.) When cooled, place the coconut in a glass, airtight container.
To assemble each dessert, put two scoops of vanilla ice cream in a drinker, top with 2-3 tablespoons of Kahlua, sprinkle toasted coconut on top and serve.
(Note: In place of Kahlua, you could use strong coffee or espresso.)
There’s something almost magical about seeing the rich Kahlua cascade down the vanilla ice cream and form a decadent pool at the bottom of your drinker. The toasted coconut adds a delightful, nutty crunch to each spoonful. While this desert is delicious any time of year, it is especially welcome on a warm, summer night.