Fresh kiwi slices and toasted coconut makes this dessert a very delectable and colorful one.
- 2 kiwis
- 4 1/2-cup scoops raspberry sorbet
- 2 tablespoons toasted coconut
- Peel and thinly slice the kiwis. Top each scoop of sorbet with kiwi slices and coconut.
- To toast coconut, place in a small dry skillet and cook, stirring often, until golden, about 5 minutes or spread in a shallow baking dish and bake at 350°F until light golden and fragrant, 5 to 10 minutes.