In decorative dishes or glasses, scoop 2 large scoops of vanilla ice cream, frozen yogurt, or gelato. Or, get bold and use chocolate instead of vanilla. Top with Cocopotamus homemade chocolate sauce (see recipe below), toasted coconut & Cocopotamus Hang Loose (Island Coconut) dark chocolate fudge truffles.
Cocopotamus Homemade Chocolate Sauce:
In a double boiler, melt while stirring with a wooden spoon:
6 oz. semisweet chocolate
½ C cane syrup (we don’t use corn syrup at Cocopotamus, but you can substitute it if you really want to)
¼ C heavy cream
1 Tbsp butter
Pinch of sea salt
After this melts together, remove from heat and add:
1 tsp pure vanilla extract
1 tsp coffee extract
Cool and use for topping ice cream sundaes.