“From our local newspaper. Gorgeous! Simple! Delish! Cooking time is freezing time.”
8hrs 20mins

Ingredients Nutrition

  • 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.

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