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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Found this healthy dessert in the February 2008 Sunset Magazine. Adapted and then shared by a much appreciated lady by the name of Sarah Abrevaya Stein from a dish her mother used to make. Ingredients:
1/2 cup unsweetened coconut, shredded |
2 bananas |
1 lime |
2 cups mango sorbet (1 pint) |
Directions:
1. Preheat oven to 375. Spread coconut on a baking sheet. Bake until toasty brown, 3 to 5 minutes. (Watch carefully so it doesn't burn!).
2. Peel bananas, cut into 1/4-in. thick slices, and put slices in a bowl. Finely shred zest from the lime over the banana slices. Juice the lime and toss juice with banana slices.
3. Divide 1/2 the banana slices among four parfait glasses or small glass bowls,lifting bananas out of the lime juice with a fork or slotted spoon. Top bananas in each glass with 1/4 Cup sorbet and sprinkle with 1 T. coconut. Repeat to make a second layer in each parfait. Serve immediately.
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