The Jungle Book Safari Sundaes

In honor of Disney’s The Jungle Book release this week, I created these fun Safari Sundaes.

These sundaes begin with crispy waffle bowls filled with scoops of coconut gelato then topped with caramelized pineapple slices, toasted coconut, and a mango star and finally drizzled with brown sugar syrup.

Scroll down for the complete list of The Jungle Book blogger recipes.

Ingredients:

Makes 4 sundaes

8 scoops coconut gelato
1/2 pineapple, peeled, cored, and cut into half moons
1/2 cup brown sugar
4 tbsp. butter
1/2 cup shredded sweetened coconut, toasted
1/2 mango, peeled and cut into slices
waffle bowls

Directions:

Melt butter in a large saute pan over medium heat.
Add brown sugar and stir together then add the pineapple slices and cook until softened, about 4 minutes.
Flip and cook the other sides of the pineapple. Remove from heat.
Meanwhile, toast the shredded coconut over medium heat in a dry skillet until lightly browned. Remove from heat.
Slice mango {or you could use star fruit when in season} and using a small cookie cutter, gently cut out star shapes.
Add 2 scoops of coconut gelato to each waffle bowl {I used mini size bowls}.
Wedge two half moon slices of pineapple next to the gelato in all the bowls.
Drizzle with a spoonful or two of the brown sugar syrup.
Now add a sprinkle of toasted coconut on top.
Add a mango star as the finishing touch on top of each sundae.
Serve immediately and enjoy!

I thought this tropical themed recipe was perfect for celebrating opening weekend of The Jungle Book! I can’t wait to take my daughter to see this movie!

Start with a fresh pineapple.

You could use a few slices of canned pineapple too if you can’t get fresh.

Remove the skin and top and slice it in half and core it. Then slice into half moons.

You will use about half a pineapple for this recipe.

Now melt 4 tbsp butter in a skillet over medium heat.

Add 1/2 cup brown sugar.

Stir to combine.

Add the pineapple slices and cook until softened, about 4 minutes.

Flip and cook the other sides of the pineapple. Remove from heat.

After another 4 minutes, remove from heat.

Toast the shredded coconut over medium heat in a dry skillet until lightly browned.

Remove from heat.

I found these fun mini waffle bowls at the grocery store and knew I wanted to use them for these sundaes. They are the perfect individual size and have a tasty flavor and crunch.