Tropical Sorbet Terrine - cooking recipe

Ingredients

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

Preparation

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