Sundae Jars: Chocolate-Coconut With Mixed Berry Caramel

• 10 ounces, weight Bag Of Frozen Mixed Berries
• 3 Tablespoons Powdered Sugar
• 1 Tablespoon Fresh Lemon Juice
• 2 Tablespoons Heavy Cream (can Substitute Butter For Thinner Sauce)
• 1 pint Store-bought Chocolate Ice Cream
• 1/4 cups Sweet Coconut Flakes, Toasted
• 2 jars Wide-mouth, Pint-sized Mason Jars With Lids And Rings

1. In a saucepan, combine the frozen mixed berries, sugar and lemon juice. Bring to a simmer and cook until the berries collapse, about 4 minutes. Turn off the heat and stir in heavy cream.
2. Next, puree the berries either with an immersion blender or in a regular blender. Be careful and don't over-fill the blender because the liquid is hot. Once pureed, strain the mixture if desired.
3. To assemble: Place 1 scoop of chocolate ice cream in the bottom of a pint mason jar. Drizzle some of the berry caramel sauce over the top, and top with toasted coconut. Repeat layers until both of the jars are full. Screw on the lid and store in the freezer for up to 2 weeks.
4. Let the jar sit on the counter for a few minutes before eating to soften the berry caramel sauce.

berries, powdered sugar, lemon juice, heavy cream, chocolate, ubc, mouth

Taken from tastykitchen.com/recipes/desserts/sundae-jars-chocolate-coconut-with-mixed-berry-caramel/ (may not work)