Outback Steakhouse Sydney's Sinful Sundae by Todd Wilbur

• 1 cup heavy whipping cream
• 2 tablespoons sugar
• 13 teaspoon vanilla extract
• 1 pinch salt
• 1 cup shredded coconut
• 4 scoops vanilla ice cream
• 1 cup fudge sauce
• 8 large ripe strawberries

1. Put 4 dinner plates into the freezer.
2. Make whipped cream by whipping cream in a large bowl on high speed.
3. When cream stiffens add sugar, vanilla and salt.
4. Continue whipping until cream makes stiff peaks (don't over beat or cream will fall apart - store in fridge until needed).
5. Preheat oven to 300F.
6. Spread coconut evenly over bottom of large pan.
7. Bake for 25 to 30 minutes or until coconut is a golden brown (you may have to stir coconut during last 10 minutes of baking to brown evenly).
8. Sllow coconut to cool.
9. Heat up fudge topping for 10-15 seconds in microwave - get the plates out of the freezer and make a circle of fudge on each plate.
10. Roll each scoop of ice cream in coconut - place each in center of fudge circle.
11. Spoon 2 tbsp of fudge over ice cream.
12. Put large scoop of whipped cream on each ice cream ball.
13. Cut 4 strawberries in quarters and position 4 pieces around each ice cream ball.
14. Slice top off remaining 4 strawberries and stick into whipped cream.

heavy whipping cream, sugar, vanilla, salt, shredded coconut, vanilla ice cream, fudge sauce, ripe strawberries

Taken from www.food.com/recipe/outback-steakhouse-sydneys-sinful-sundae-by-todd-wilbur-250816 (may not work)