 | | Directions | | Preheat oven to 350º F.
On a large baking sheet, spread out flaked coconut and bake 10 to 12 minutes or until light golden brown. Remove from oven and cool completely.
Use 4 sheets of plastic wrap. Place 2 in each direction in loaf pan, leaving some to hang over all sides of pan.
Spread 1 ¼ cup of toasted coconut on the plastic wrap. Spread 1 pint of coconut ice cream on top of toasted coconut and freeze for 20 minutes.
Spread orange or mango sorbet on top of slightly frozen coconut ice cream, freeze 20 minutes.
Spread the raspberry on top of slightly frozen orange or mango and freeze 20 minutes.
Spread last pint of coconut ice cream on top and garnish with remaining toasted coconut. Cover completely with excess plastic wrap. Freeze overnight.
Prior to serving, lift dessert out of pan and discard plastic wrap. Place on serving platter and garnish as desired. |
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Prep Time: 20 minutes
Cook Time: 10 minutes
Container: 9" x 5" metal loaf pan (terrine) and plastic wrap
Servings: 8
Serving Size: 1 slice
|  | | Ingredients | | - | | 7 ounces coconut (sweetened and flaked), divided |
| - | | 2 pints toasted coconut ice cream, softened and divided |
| - | | 1 pint orange or mango sorbet, softened |
| - | | 1 pint raspberry sorbet, softened |
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