Frozen Tropical Terrine with Mango-Blackberry Sauce

• 1 7-ounce package sweetened flaked coconut, toasted, divided
• 2 pints pineapple-coconut ice cream, divided
• 1 pint mango sorbet
• 1 pint boysenberry sorbet
• 1 large mango, peeled, pitted, sliced
• 2 1/2-pint containers blackberries
• 1/4 cup sugar
• 1 vanilla bean, split lengthwise

1. Line 9x5x2 3/4-inch metal loaf pan with 2 layers of plastic wrap in each direction, leaving overhang.
2. Sprinkle 1 1/4 cups toasted coconut over bottom of pan.
3. Microwave 1 pint pineapple-coconut ice cream on low in two or three 10-second intervals until slightly softened.
4. Drop ice cream by large spoonfuls over coconut in pan, then spread in even layer; freeze 15 minutes.
5. Microwave mango sorbet on low in two or three 10-second intervals until slightly softened.
6. Drop sorbet by large spoonfuls atop ice cream, then spread in even layer; freeze 15 minutes.
7. Repeat with boysenberry sorbet, then remaining 1 pint ice cream.
8. Sprinkle remaining coconut over top; press to adhere (filling will extend slightly above pan).
9. Cover with plastic wrap overhang; freeze overnight.
10. (Can be made 3 days ahead.
11. Keep frozen.)
12. Combine mango, blackberries, and sugar in medium bowl.
13. Scrape in seeds from vanilla bean; add bean and toss.
14. Let stand at room temperature until juices form, tossing occasionally, about 2 hours.
15. (Can be made 4 hours ahead.
16. Cover and chill.)
17. Discard vanilla bean.
18. Using plastic wrap as aid, lift terrine out of pan; remove plastic wrap.
19. Cut terrine into 3/4-inch-thick slices.
20. Place on plates; spoon sauce over and serve.

coconut, pineapple, mango, boysenberry sorbet, mango, containers blackberries, sugar, vanilla bean

Taken from www.epicurious.com/recipes/food/views/frozen-tropical-terrine-with-mango-blackberry-sauce-109810 (may not work)