Toasted Coconut Magic Shell
2
- Prep Time5 min
- Total Time5 min
- Makes1 cup
Recipes and text by Camilla Wynne; produced by Aimee Nishitoba; photography by Christie Vuong; food styling by Ashley Denton; prop Styling by Nicole Billark.
Crunchy toasted coconut adds flavour and texture to this classic magic shell topping, which solidifies upon contact with cold ice cream.
Ingredients
170 g dark chocolate, chopped
2 tbsp coconut oil
¼ cup sweetened shredded coconut, toasted
Pinch of salt
Instructions
Melt chocolate with oil in a heatproof bowl set over a pot of simmering water, or in the microwave in 30-sec bursts.
Stir in toasted coconut and salt. Let stand until barely warm, about 30 min, before serving. To make ahead, transfer to a heatproof airtight container and refrigerate for up to 2 weeks. Melt in the microwave before using.
This recipe is part of a feature on building your own ice cream sundae bar.
Camilla Wynne is a Toronto-based cookbook author, writer and recipe developer. Her most recent cookbook is Nature's Candy.
