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).

Ivy Manning
This Story Originally Appeared On sunset.com

Gallery

Credit: Iain Bagwell; Styling: Karen Shinto

Recipe Summary

prep:
30 mins
freeze:
4 hrs
total:
4 hrs 30 mins
Yield:
Serves 4
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

Nutrition Facts

434 calories; calories from fat 36%; protein 2.1g; fat 17g; saturated fat 14g; carbohydrates 69g; fiber 2.3g; sodium 86mg; cholesterol 7.6mg.
Advertisement