Coconut Sundae

Recipe by: Jacqui Gowan

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  1. Preheat the oven to 220°C and line a baking tray with greaseproof paper.
  2. Place the coconut on the baking tray and toast for 3 minutes or until golden.
  3. In a small pan, combine the sugar and butter to melt and dissolve. Add the cream and simmer over medium heat for 5 minutes.
  4. Assemble the sundae of ice cream, toasted coconut and flaked almonds in a serving bowl. Top the sundae with caramel sauce.
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