Zingy lemon-lime ice cream, rich coconut sorbet, sweet ripe pineapple, and toasted coconut--it's the taste of an island vacation. A pineapple is ripe if it smells fragrant and it's easy to pull a leaf from the center of the crown (if you have to tug, the pineapple isn't ready).
2 cups lemon sorbet, softened
1/4 cup lime juice
2 teaspoons lime zest
1 tablespoon butter
1/4 cup light brown sugar
1/2 fresh pineapple, peeled, cored, and cut into 1/2-in.-thick chunks
1/2 cup wide-flake unsweetened coconut, toasted
2 cups coconut sorbet or ice cream
How to Make It
Stir lemon sorbet, lime juice, and lime zest together in a bowl. Freeze until firm, 4 hours.
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.
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.