July 25th is National #HotFudgeSundaeDay. It also happens to be Danger’s birthday (he’s turning seven) which makes this day one of The. Biggest. Days. of the year for me. What better way to celebrate than with a tropical, coconut hot fudge sundae! My little man Danger loves sweet fried plantains (he may not have been born on the island but that kid is Puerto Rican I tell you!) and he loves chocolate, so I combined those flavors with one of our favorite things in the world: vanilla ice cream.
This is a really easy quick sundae but if you don’t have sweet plantain, you can substitute a ripe banana or skip the fruit altogether and just make my two ingredient coconut hot fudge. It’s still going to be amazing. The coconut hot fudge tastes like a Mars Bar or an Almond Joy and it takes literally one minute to put together. If you have a sweet tooth like me, you’re going to find yourself making it all the time!
- 4 tablespoons butter
- 1 ripe plantain
- 1 tablespoon sweetened coconut flake
- 1/4 cup extra dark chocolate chips
- 1/4 cup sweetened cream of coconut
- 2 scoops vanilla ice cream
- Melt the butter in your frying pan over low heat.
- Tip the plantain on both ends. Score the plantain with two lines that are about 1/4 inch apart down its length. Remove this thin strip of skin, then carefully remove the whole skin without damaging the shape of the very soft fruit. Slice the plantain in half and then slice each of those pieces in half lengthwise, so you have 4 strips.
- Turn the heat on the pan up to medium low and fry the plantain pieces. Turn them once after three or four minutes to fry the other side. Keep an eye on the pan to makes sure the butter isn’t burning. When the pieces are cooked through place them on a dish lined with paper towels and put them in the freezer to cool down.
- Sprinkle the coconut flake in an even layer on a small plate. Microwave for two to four minutes until golden brown, stopping the microwave every minute or so to stir up the flakes.
- In a small bowl combine the extra dark chocolate chips and the cream of coconut. Microwave for 30 to 60 seconds. Stir the bubbling mixture until it transforms into a silky hot fudge.
- In a small serving dish, layer the plantain pieces in a square shape. Top with 2 scoops of vanilla ice cream. Drizzle with hot coconut fudge and sprinkle with the toasted coconut. You can store any leftover coconut fudge in your refrigerator in an airtight container.