Chrissy Makes Rum Coconut Sundae | From The Home Kitchen | Bon Appétit

Join Chef Chrissy Tracey as she makes a rum-soaked fruit and coconut crisp sundae. The syrupy topping made from fresh in-season berries can even be added to sparkling wine for an easy brunch cocktail. Recipe below: INGREDIENTS Berries: 1 lb. strawberries, hulled and quartered 12 oz. raspberries ⅓ cup raw sugar ¼ cup spiced rum, orange liqueur, or fresh orange juice Kosher salt Coconut Crunch: ½ cup sliced almonds 1 cup unsweetened flaked coconut 1 Tbsp. maple syrup Kosher salt Assembly: Non-dairy or dairy-based vanilla ice cream Non-dairy or dairy-based whipped cream See more here: VIDEO BREAKDOWN 0:00 Introduction 0:37 Prep the berries 2:00 Macerate the berries with sugar and rum 2:54 Mash the berries gently and let sit for 10-20 minutes 3:48 Prep the coconut crunch 5:10 Bake coconut crunch at 325° for 8-10 minutes 5:36 Assemble the sundae 8:01 Taste! -- Want more of Chrissy’s delicious recipes? Delivered stra