Tropical Sorbet Terrine

Tropical Sorbet Terrine

Ingredients:
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sherbet, orange
mango nectar, canned

Directions:
Preheat oven to 350 degrees.
Line a 6 cup (8 1/2" x 4") loaf pan with a long strip of plastic wrap, leaving a 2" overhang on the long sides.
Set aside.
Spread coconut on a rimmed baking sheet.
Toast in oven, tossing occasionally, until golden, 8-10 minutes.
Let cool completely.
Sprinkle 1/2 c toasted coconut in prepared loaf pan.
Dollop coconut sorbet on top and spread evenly.
Sprinkle that layer with 1/4 c toasted coconut.
Repeat with raspberry sorbet and remaining 1/4 c toasted coconut, then mango sorbet.
Fold plastic overhang over sorbet and freezed until firm, at least 8 hours, and up to 2 weeks.
To serve, unfold plastic and invert onto a serving platter.
Remove plastic and slice with a serrated knife.