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Dairy-Free Coconut and Blueberry Sundae with Stanton Social

Dairy-Free Coconut and Blueberry Sundae with Stanton Social

 Nostalgic of childhood summers with the addition of a surprise tropical twist – TAO’s sexy restaurant located on the lower east side;  The Stanton Social shares their coconut and blueberry sundae in an effort to support Autism Awareness Month.

Created by Celebrity Chef/Owner Chris Santos of Stanton Social – the recipe will transport you to the dreamy Caribbean islands. Where the flavors of the tropics make an ordinary sundae outstanding. This coconut blueberry sundae is not the typical sundae made with ice cream.  Instead the base consists of sweet blueberry sauce, filled with mini bites of coconut cake. Then topped with a crunchy blue meringue crumble and optional whipped cream.  Stanton Social makes this recipe dairy free by removing the ice cream, but keeps the creamy texture and taste by adding coconut milk to the recipe.

Coconut and Blueberry Sundae - Stanton Social
Photo Credit: Stanton Social

Coconut & Blueberry Sundae/Stanton Social

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Coconut & Blueberry Sundae at Stanton Social for Autism Awareness Month.

  • Author: Stanton Social
  • Yield: 1 1x


Stanton Social creates a blue tropical -esque dessert to help raise awareness for Autism Awareness Month.



Blueberry Meringue:

  • 1 cup Egg Whites
  • 2 cups Sugar
  • 1 tbsp Blueberry Emulsion

Coconut Cake:

  • 4 cups Sugar
  • 3 cups Butter
  • 10 ea Eggs
  • 1 tbsp Vanilla
  • 6 Cups All-Purpose Flour
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 2 cups Coconut Milk

Blueberry Sauce:

  • 12 oz. Blueberries
  • ¾ cup Sugar
  • 1 cup Sugar


Blueberry Meringue

  1. Cook egg whites and sugar over water bath until sugar is dissolved and mixture reaches 160F.
  2. Whip white to firm peaks and fold in emulsion.
  3. Bake on 200F till meringue is completely dehydrated.

Coconut Cake

  1. Cream butter & sugar together until well combined and no chunks of butter.
  2. Add eggs one at a time scraping down the bowl in between.
  3. Alternate adding dry goods with coconut milk.

Blueberry Sauce

  1. Take your sundae glass and drizzle the berry sauce along the sides of the glass.
  2. On the bottom of the cup, add chunks of the coconut cake, creating a base for the coconut ice cream to be placed on.
  3. Top with whip cream, toasted coconut chips, fresh blueberries, and crushed blueberry meringue.
  • Category: Dessert
  • Cuisine: Dessert

Throughout the month of April, TAO Group venues throughout America (New York, Los Angeles, Las Vegas) are offering blue food and drink items that support charitable donations: Autism Speaks. Every April, Autism Speaks kicks off World Autism Month beginning with UN-sanctioned World Autism Awareness Day on April 2. Joined by the international community, hundreds of thousands of landmarks, buildings, homes and communities around the world, light blue in recognition of people living with autism. Autism-friendly events and educational activities take place all month to increase understanding and acceptance and foster worldwide support.

For more information on TAO group visit

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