Tropical Sorbet Terrine

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

1. Preheat oven to 350 degrees.
2. 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.
3. Spread coconut on a rimmed baking sheet.
4. Toast in oven, tossing occasionally, until golden, 8-10 minutes.
5. Let cool completely.
6. Sprinkle 1/2 c toasted coconut in prepared loaf pan. Dollop coconut sorbet on top and spread evenly.
7. Sprinkle that layer with 1/4 c toasted coconut. Repeat with raspberry sorbet and remaining 1/4 c toasted coconut, then mango sorbet.
8. Fold plastic overhang over sorbet and freezed until firm, at least 8 hours, and up to 2 weeks.
9. To serve, unfold plastic and invert onto a serving platter. Remove plastic and slice with a serrated knife.

coconut, coconut sorbet, raspberry sorbet, mango sorbet

Taken from www.food.com/recipe/tropical-sorbet-terrine-238487 (may not work)