The classic dessert goes tropical in this luscious rendition featuring pineapple and coconut.
Recipe information
Yield
Serves 6
Ingredients
1 cup tropical, mango, guava or papaya fruit nectar
1/2 cup sugar
1 fresh pineapple, peeled, halved lengthwise, cored, each half cut crosswise into 9 half-moon slices
1 1/2 pints (about) tropical-flavored sorbet (such as mango, banana, coconut, or pineapple)
1 cup shredded sweetened coconut, toasted
Fresh mint sprigs
Preparation
Step 1
Stir nectar and sugar in heavy medium saucepan over high heat until sugar dissolves and syrup comes to boil. Boil until syrup is reduced to 2/3 cup, about 5 minutes. Cool syrup completely (syrup will thicken as it cools). (Can be prepared 1 day ahead. Cover and let stand at room temperature.)
Step 2
Overlap 3 pineapple slice to form ring on each of 6 plates. Place 1 scoop sorbet in center of each ring. Drizzle syrup over, then sprinkle generously with coconut. Garnish with mint.
