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Prep Time
30 Mins
Freeze Time
4 Hours
Yield
Serves 4
Photo: Iain Bagwell; Styling: Karen Shinto

How to Make It

Step 1

Stir lemon sorbet, lime juice, and lime zest to­geth­er in a bowl. Freeze until firm, 4 hours.

Step 2

Melt butter and brown sugar together in a medium frying pan over medium-high heat. Add pineapple and cook until sauce thickens to a glaze, 8 to 10 minutes. Let cool.

Step 3

Divide half the pineapple among 4 sundae glasses. Put 2 small scoops lemon-lime sorbet in each glass and top with half the toasted coconut, dividing evenly. Divide remaining pineapple among glasses and top each with 2 small scoops coconut sorbet. Pour in any pine­apple syrup and top with remaining coconut.

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