Tropical Heaven Ice Cream Sundaes

Ingredients

• 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

Preparation

1. 1. Stir lemon sorbet, lime juice, and lime zest to­geth­er in a bowl. Freeze until firm, 4 hours.
2. 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.
3. 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.