Mexican Ice Cream Sundaes With Cinnamon Chocolate Sauce

• 3/4 cup sweetened flaked coconut
• 2/3 cup heavy cream
• 6 ounces bittersweet chocolate, broken into pieces
• 1 teaspoon ground cinnamon
• 1 pinch salt
• 1 1/2 pints dulce de leche ice cream or 1 1/2 pints vanilla ice cream
• 1/4 cup redskin peanuts or 1/4 cup unsalted peanuts

1. Preheat oven to 350 degrees.
2. Spread coconut on a rimmed baking sheet; toast, tossing occasionally, until brown and fragrant, about 10 minutes (store at room temperature up to 1 day).
3. In a medium saucepan over medium-high heat, bring cream to a boil; remove from heat.
4. Add chocolate, cinnamon and salt.
5. Let stand 1-2 minutes.
6. Whisk until chocolate is melted and mixture is shiny (cover and refrigerate up to 2 days; before serving, reheat in double boiler or the microwave).
7. Remove ice cream from freezer 15 minutes before serving.
8. Scoop into bowls; top with warm sauce, peanuts and coconut.

coconut, heavy cream, bittersweet chocolate, ground cinnamon, salt, cream, peanuts

Taken from www.food.com/recipe/mexican-ice-cream-sundaes-with-cinnamon-chocolate-sauce-235018 (may not work)