The classic dessert goes tropical in this luscious rendition featuring pineapple and coconut.
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
Directions
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.)
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.
