Piña Colada Sundae

Dinner Club Diaries
by Dinner Club Diaries
8 sundaes
20 min

Nothing says vacation more than ice cream and fancy cocktails, so why not put the two together and make yourself a Piña Colada Sundae! Celebrate National Ice Cream Month this July with a fresh pineapple rum sauce and a sprinkle of toasted coconut on top of your favorite ice cream! These sundaes were made with both regular and dairy free Toasted Coconut ice cream by Hudsonville Ice Cream and both were creamy and delicious! You know bananas foster? This sauce is just like that, but make it pineapple. Fresh pineapple sautéed in butter, sugar and cinnamon, then add your rum and flambé if desired. Use the pineapple to your advantage: the leaves make an impressive garnish, as do some tall pineapple spears. Finally, pick up some crispy coconut cookies for that extra special touch! Who needs a real tropical vacation anyway??? (I do, actually!) icon

Piña Colada Sundae made with Toasted Coconut Ice Cream and a fresh pineapple rum sauce.

Gather all your sundae fixins!

Have yourself a tropical staycation with this Piña Colada Sundae!

Recipe details
  • 8  sundaes
  • Prep time: 10 Minutes Cook time: 10 Minutes Total time: 20 min
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For the pineapple rum sauce
  • 1/2 fresh pineapple peeled and sliced into chunks (bite size)
  • 1/2 stick butter (4 T)
  • 1/2 c brown sugar
  • 1/2 tsp ground cinnamon
  • 1/4 c rum (light or dark)
  • pinch of salt
  • Cornstarch slurry (optional, see instructions below)
For the sundaes
  • 1 carton toasted coconut ice cream, or your favorite ice cream
  • 1/2 c toasted coconut, shredded or chips
  • Coconut roll cookies
  • Pineapple spears and/or leaves for garnish
  • Drink umbrellas for garnish
For the pineapple rum sauce
To make the sauce, melt the butter and brown sugar in a large skillet.  Stir in cinnamon and pineapple and sauté over medium heat until bubbly.
Add in rum (optional!) and continue cooking another 5-10 minutes until alcohol has cooked out.
If sauce is not to desired thickness, combine 1 t cornstarch with 1 T water and drizzle into the sauce.  Bring to a boil to thicken. Allow to cool slightly.
To make the sundaes
Prepare all the toppings for the sundae:
Make the pineapple rum sauce.
Set out a bowl of coconut roll cookies or coconut crisps.
Slice some of the fresh pineapple into long spears for garnish.
Cut off and wash a few of the pineapple leaves for garnish.
Place the shredded coconut in a dry skillet over low heat and stir occasionally until lightly brown and toasted. Remove from heat and allow to cool.
Scoop ice cream into parfait glasses or bowls.  Top with pineapple rum sauce and toasted coconut.  Garnish with coconut roll cookies, pineapple  spears or leaves, and a drink umbrella for the ultimate tropical staycation dessert!
  • To make this recipe fully vegan, select your favorite dairy free ice cream or coconut sorbet, and use a vegan butter to sauté the pineapple.
Dinner Club Diaries
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