Tropical Sorbet Terrine

"From our local newspaper. Gorgeous! Simple! Delish! Cooking time is freezing time."
photo by a user photo by a user
Ready In:
8hrs 20mins


  • 1 cup sweetened flaked coconut
  • 1 pint coconut sorbet, softened
  • 1 pint raspberry sorbet, softened
  • 1 pint mango sorbet, softened


  • 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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I live with my husband of 34 years in Oregon. We have 3 great kids and 4 beautiful grandchildren, 6 year old triplets and a soon to be 2 year old. Our daughter lives in Athens, Greece with her husband and our youngest, a son, just got married last summer. My stepson and his wife are the parents of our grandchildren and live about an hour away. Our family is growing and it's always fun to have them all together! I love to travel. I have just returned from a trip to Vietnam and have visited our daughter in Greece several times. During my travels I always enjoy the local food and have fun trying to re-create it at home. To pay the bills, I've been a hairstylist for 40 years and I still love it. I knit, sew, read and I'm just beginning to become interested in quilting,digital scrapbooking and geneology.
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