Mexican Ice Cream Sundaes with Cinnamon-Chocolate Sauce

• 3/4 cup sweetened flaked coconut
• 2/3 cup heavy cream
• 6 ounces bittersweet chocolate, coarsely chopped
• 1 teaspoon ground cinnamon
• Pinch of salt
• 1 1/2 pints dulce de leche ice cream, softened slightly
• 1/4 cup roasted unsalted peanuts

1. Preheat oven to 350F.
2. Spread coconut evenly on a rimmed baking sheet; toast, tossing occasionally, until browned and fragrant, about 10 minutes.
3. (Toasted coconut can be covered and stored at room temperature up to 1 day.)
4. In a medium saucepan over medium-high heat, bring cream to a boil; remove from heat.
5. Add chocolate, cinnamon, and salt.
6. Let stand 1 to 2 minutes.
7. Whisk until chocolate is melted and mixture is shiny.
8. (Chocolate sauce can be cooled completely, then covered and refrigerated up to 2 days; before serving, reheat over a pan of simmering water or in the microwave.)
9. Scoop ice cream into bowls; top with warm chocolate sauce, peanuts (whole or coarsely chopped), and toasted coconut, dividing evenly.

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

Taken from www.epicurious.com/recipes/food/views/mexican-ice-cream-sundaes-with-cinnamon-chocolate-sauce-388086 (may not work)