Raspberry, Coconut and Blueberry Sundae

This red, white and blue dessert is incredible. Best made when the berries are fresh and available. The three sauces may all be made ahead and stored in the fridge.

• Ready In: 40 mins
• Yields: 12 large sundaes

Ingredients

•  vanilla ice cream
•  fresh blueberries
•  fresh raspberry
•  sweetened flaked coconut
•  whipped cream, flavored w/ vanilla
•  toasted and crushed  mixed nuts
• 1  whole maraschino cherry (to garnish)

• Coconut Sauce

• 1 (14 ounce) can sweetened condensed milk
• 2  egg yolks, beaten
• 1⁄4 cup butter
• 1⁄2 cup flaked coconut
• 1  teaspoon pure vanilla extract

• Blueberry Sauce

• 2 1⁄2 cups blueberries
• 3⁄4 cup sugar
• 1⁄2 cup water
• 1  teaspoon fresh lemon juice

• Raspberry Sauce

• 2  cups raspberries
• 3⁄4 cup sugar
• 1⁄2 cup water
• 1⁄2 cup currant jelly

Directions

1. Coconut Sauce: In heavy saucepan, combine sweetened condensed milk, egg yolks and margarine.
2. Over medium heat, cook and stir until thickened and bubbly, about 8 minutes.
3. Stir in remaining ingredients.
4. Serve warm.
5. Refrigerate leftovers.
6. Blueberry Sauce: Simmer 12 minutes or so and cool.
7. Raspberry Sauce: Simmer 12-15 minutes and cool.
8. Place three scoops of ice cream in oblong sundae dish.
9. Cover one scoop w/ raspberry sauce, one w/ coconut sauce and the last w/ blueberry sauce.
10. Place dollop of whipped cream on each scoop.
11. Sprinkle in order the three scoops with fresh raspberries, flaked coconut and fresh blueberries Sprinkle w/ mixed nuts and garnish w/ whole maraschino cherries.
12. Serve and eat until your eyes glaze over.