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

Stanton Social
Stanton Social creates a blue tropical -esque dessert to help raise awareness for Autism Awareness Month.
Course Dessert
Cuisine Dessert
Servings 1


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

  • 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.

Coconut Cake

  • 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.

Blueberry Sauce

  • 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.