Tropical Sorbet Terrine

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READY IN: 8hrs 20mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 1
    pint coconut sorbet, softened
  • 1
    pint raspberry sorbet, softened
  • 1
    pint mango sorbet, softened
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • Line a 6 cup (8 1/2" x 4") loaf pan with a long strip of plastic wrap, leaving a 2" overhang on the long sides. Set aside.
  • Spread coconut on a rimmed baking sheet.
  • Toast in oven, tossing occasionally, until golden, 8-10 minutes.
  • Let cool completely.
  • Sprinkle 1/2 c toasted coconut in prepared loaf pan. Dollop coconut sorbet on top and spread evenly.
  • Sprinkle that layer with 1/4 c toasted coconut. Repeat with raspberry sorbet and remaining 1/4 c toasted coconut, then mango sorbet.
  • Fold plastic overhang over sorbet and freezed until firm, at least 8 hours, and up to 2 weeks.
  • To serve, unfold plastic and invert onto a serving platter. Remove plastic and slice with a serrated knife.
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