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 & Blueberry Sundae/Stanton Social
- 1 cup Egg Whites
- 2 cups Sugar
- 1tbsp Blueberry Emulsion
- 4 cups Sugar
- 3 cups Butter
- 10ea Eggs
- 1tbsp Vanilla
- 6 Cups All-Purpose Flour
- 2tsp Baking Powder
- 1tsp Baking Soda
- 1 tsp Salt
- 2 cups Coconut Milk
- 12 oz. Blueberries
- ¾ cup Sugar
- 1 cup Sugar
- Cook egg whites and sugar over water bath until sugar is dissolved and mixture reaches 160F.
- Whip white to firm peaks and fold in emulsion.
- Bake on 200F till meringue is completely dehydrated.
- Cream butter & sugar together until well combined and no chunks of butter.
- Add eggs one at a time scraping down the bowl in between.
- Alternate adding dry goods with coconut milk.
- Take your sundae glass and drizzle the berry sauce along the sides of the glass.
- On the bottom of the cup, add chunks of the coconut cake, creating a base for the coconut ice cream to be placed on.
- Top with whip cream, toasted coconut chips, fresh blueberries, and crushed blueberry meringue.
For more information on TAO group visit taogroup.com.