 | | Directions | - Preheat oven to 350° F.
- On a large baking sheet, spread out flaked coconut and bake 10 to 12 minutes or until light golden brown. Remove from oven and cool completely.
- Use 4 sheets of plastic wrap. Place 2 in each direction in loaf pan, leaving some to hang over all sides of pan.
- Spread 1 ¼ cup of toasted coconut on the plastic wrap. Spread 1 pint of coconut ice cream on top of toasted coconut and freeze for 20 minutes.
- Spread orange or mango sorbet on top of slightly frozen coconut ice cream, freeze 20 minutes.
- Spread the raspberry on top of slightly frozen orange or mango and freeze 20 minutes.
- Spread last pint of coconut ice cream on top and garnish with remaining toasted coconut. Cover completely with excess plastic wrap. Freeze overnight.
- Prior to serving, lift dessert out of pan and discard plastic wrap. Place on serving platter and garnish as desired.
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Prep Time: 20 minutes
Cook Time: 10 minutes
Container: 9
Servings: 8
Serving Size: 1 slice
|  | | Ingredients | | - | | 7 ounces coconut (sweetened and flaked), divided |
| - | | 2 pints toasted coconut ice cream, softened and divided |
| - | | 1 pint orange or mango sorbet, softened |
| - | | 1 pint raspberry sorbet, softened |
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