Piña Colada Sundaes

Toasted coconut is a simple way to add a little sweetness to desserts, hot cereal, and other dishes. To toast, place coconut on a baking sheet, and bake at 350° for 5 minutes or until golden. Store in a zip-top freezer bag or airtight container.

Yield: 4 servings (serving size: 1 sundae)
Recipe from Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 147
  • Calories from fat: 9%
  • Fat: 1.5g
  • Saturated fat: 1.3g
  • Protein: 2.3g
  • Carbohydrate: 28.7g
  • Fiber: 1.1g
  • Cholesterol: 2mg
  • Iron: 0.7mg
  • Sodium: 57mg
  • Calcium: 54mg


  • 4 (1/4-inch-thick) fresh pineapple slices
  • Cooking spray
  • 1/4 cup fat-free, sugar-free hot fudge topping (such as Smucker's)
  • 1 cup vanilla fat-free frozen yogurt
  • 4 teaspoons dark rum
  • 1/4 cup flaked sweetened coconut, toasted


  1. 1. Prepare grill.
  2. 2. Coat pineapple with cooking spray. Place on grill rack; cover and grill 6 minutes on each side or until golden and tender.
  3. 3. Microwave hot fudge topping in a small glass bowl at HIGH 30 seconds or until drizzling consistency.
  4. 4. Place each pineapple slice on a dessert plate; spoon 1/4 cup frozen yogurt into center of each pineapple ring. Top each with 1 tablespoon hot fudge topping, 1 teaspoon rum, and 1 tablespoon coconut.
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