Chrissy Makes Rum Coconut Sundaes | From The Home Kitchen | Bon Appétit

Join Chef Chrissy Tracey as she makes a rum-soaked fruit and coconut crisp sundae. The syrupy topping made from fresh in-season berries can even be added to sparkling wine for an easy brunch cocktail.

Recipe below:
INGREDIENTS
Berries:
1 lb. strawberries, hulled and quartered
12 oz. raspberries
⅓ cup raw sugar
¼ cup spiced rum, orange liqueur, or fresh orange juice
Kosher salt

Coconut Crunch:
½ cup sliced almonds
1 cup unsweetened flaked coconut
1 Tbsp. maple syrup
Kosher salt

Assembly:
Non-dairy or dairy-based vanilla ice cream
Non-dairy or dairy-based whipped cream

See more here: https://www.bonappetit.com/recipe/rum-soaked-fruit-sundaes

VIDEO BREAKDOWN
0:00 Introduction
0:37 Prep the berries
2:00 Macerate the berries with sugar and rum
2:54 Mash the berries gently and let sit for 10-20 minutes
3:48 Prep the coconut crunch
5:10 Bake coconut crunch at 325° for 8-10 minutes
5:36 Assemble the sundae
8:01 Taste!

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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.


Chrissy Makes Rum Coconut Sundaes | From The Home Kitchen | Bon Appétit