MEXICAN ICE CREAM SUNDAES WITH CINNAMON CHOCOLATE SAUCE (for six)

¾ cup sweetened flaked coconut

2/3 cup heavy cream

6 ounces bittersweet chocolate, broken into pieces

1 teaspoon ground cinnamon

pinch salt

1-½ pints dulce de leche ice cream (vanilla will work, too)

¼ cup redskin or unsalted peanuts

1. Preheat oven to 350*. Spread coconut on a rimmed baking sheet; toast, tossing occasionally, until brown and fragrant, about 10 minutes.  (Store at room temperature up to 1 day)

2. In a medium saucepan over medium-high heat, bring cream to a boil; remove from heat. Add chocolate, cinnamon and salt.  Let stand 1 to 2 minutes.  Whisk until chocolate is melted and mixture is shiny.  (Cover and refrigerate up to 2 days; before serving, reheat in a double boiler or the microwave.)

3. Remove ice cream from freezer 15 minutes before serving.  Scoop into bowls; top with warm sauce, peanuts and coconut.

from marthastewart.com