Frozen Pineapple and Coconut Parfaits

• 46 ounces pineapple juice, well chilled
• 2/3 cup sweetened cream of coconut, such as Coco Lopez, at room temperature
• 1 ripe medium pineapple (about 3 1/2 pounds)
• 1/2 cup light brown sugar
• 1 tablespoon unsalted butter
• Coconut Tuiles

1. Set a 2-quart container and 6 parfait glasses in the freezer.
2. In a medium bowl, stir together the pineapple juice and cream of coconut.
3. Working in 2 batches, freeze the mixture in an ice cream machine according to the manufacturer's instructions.
4. Transfer the sorbet to the chilled container, cover tightly and freeze.
5. Using a long sharp knife, remove the skin from the pineapple.
6. Cut the pineapple in half lengthwise and remove the core.
7. Cut one pineapple half into 1/4-inch dice.
8. Cut three 1/3-inch thick crosswise slices from the other pineapple half, then cut 2 neat triangles from each slice.
9. Reserve the remaining pineapple for another use.
10. In a large, heavy, nonreactive skillet, combine the brown sugar and butter with 1 tablespoon of water and stir over moderately high heat until bubbling.
11. Add the 6 pineapple triangles and cook until golden brown, 3 to 4 minutes per side.
12. Transfer the triangles to a plate to cool.
13. Add the diced pineapple to the skillet and cook until the juices evaporate, about 5 minutes.
14. Transfer to a bowl and let cool.
15. Place a scoop of slightly softened sorbet in each of the 6 chilled parfait glasses.
16. Cover the sorbet with half of the diced pineapple.
17. Make a second layer with another scoop of sorbet and the remaining diced pineapple.
18. Top the parfaits with the remaining sorbet.
19. Just before serving, garnish each parfait with a caramelized pineapple triangle and a Coconut Tuiles.
20. Pass the remaining Coconut Tuiles separately.

pineapple juice, cream of coconut, pineapple, light brown sugar, unsalted butter, coconut tuiles

Taken from www.foodandwine.com/recipes/frozen-pineapple-and-coconut-parfaits (may not work)