Rum-Soaked Fruit and Coconut Crisp Sundaes

Ingredients

• 1 lb. strawberries, hulled, quartered
• 12 oz. raspberries
• ⅓ cup raw sugar
• ¼ cup spiced rum, orange liqueur, or fresh orange juice
• Kosher salt
• 1 cup unsweetened coconut flakes
• ½ cup sliced almonds
• 1 Tbsp. pure maple syrup
• Kosher salt
• 2 pints vegan or dairy vanilla ice cream
• Vegan or dairy whipped cream (for serving)

Steps

1. Toss strawberries, raspberries, raw sugar, rum, and a pinch of salt in a medium bowl, mashing some of the berries with a spoon. Let sit until fruit is partially softened, about 10 minutes.
2. Preheat oven to 325°. Toss coconut flakes, almonds, maple syrup, and a pinch of salt on a small rimmed baking sheet to combine. Toast, stirring once or twice, until golden brown and crisp, 8–10 minutes. Let cool, stirring every minute or so to prevent sticking, 5 minutes.
3. Scoop ice cream into small bowls. Top with berries, followed by whipped cream and coconut crunch.