Ingredients

• 1/2 cup unsweetened shredded coconut
• 1/2 cup granulated sugar
• 1 cup unsalted, dry-roasted peanuts
• 1/2 cup palm or light brown sugar
• 2 cups heavy cream, divided
• 2 pints coconut ice cream or sorbet
• 8 butter coconut cookies (for serving)
• Ingredient info: Butter coconut cookies are available at many Asian markets.

Instructions

1. Preheat oven to 350°F. Toast coconut on a rimmed baking sheet, tossing once, until golden, about 5 minutes; let cool.
2. Meanwhile, bring granulated sugar and 2 tablespoons water to a boil in a large skillet over medium-high heat, stirring to dissolve sugar. Cook, swirling pan occasionally and brushing down sides as needed with a wet brush, until mixture turns a deep amber color, 10–12 minutes. Mix in peanuts; scrape onto a parchment-lined baking sheet. Let cool; chop.
3. Heat palm sugar and 1/2 cup cream in a medium saucepan over medium heat, stirring to dissolve sugar. Transfer to a medium bowl; chill until cold. Add remaining 1 1/2 cups cream and beat to soft peaks. Divide ice cream among bowls and top with whipped cream, peanuts, and coconut. Serve with cookies.