Toasted-Coconut Caramel Ice Cream Sundaes

Ingredients

• 1 cup sugar
• 1/4 cup water
• 1 cup heavy whipping cream
• 1/4 cup sweetened cream of coconut (such as Coco López)*
• 1 1/4 cups sweetened flaked coconut (loosely packed; about 3 1/2 ounces)
• 1 1/2 pints purchased French vanilla
• ice cream

Instructions

1. 1

   Place sugar and 1/4 cup water in heavy deep medium saucepan.

2. 2

   Stir over medium-low heat until sugar dissolves.

3. 3

   Increase heat to high.

4. 4

   Boil until mixture turns dark amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 9 minutes.

5. 5

   Remove from heat.

6. 6

   Immediately add cream and sweetened cream of coconut (mixture will bubble vigorously).

7. 7

   Whisk over low heat until caramel sauce is blended and smooth and any caramel bits dissolve. do ahead Can be made 1 day ahead.

8. 8

   Cool, cover, and chill.

9. 9

   Rewarm slightly over medium heat, stirring often, before using.

10. 10

    Preheat oven to 350°F.

11. 11

    Spread coconut evenly on small baking sheet.

12. 12

    Bake until golden brown, stirring every 3 to 4 minutes, about 12 minutes.

13. 13

    DO AHEAD: Toasted coconut can be made 4 hours ahead.

14. 14

    Let stand at room temperature.

15. 15

    Scoop ice cream into bowls.