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- 1/2 cup sweetened shredded or angel-flake dried coconut
- 2 bananas
- 1 lime
- 1 pint mango sorbet
- Preheat oven to 375Â°. Spread coconut on a baking sheet. Bake until toasty brown, 3 to 5 minutes (watch carefully, since coconut can burn quickly). Let cool.
- Peel bananas, cut into 1/4-in.-thick slices, and put slices in a bowl. Finely shred zest from the lime (shred just the green part, not the bitter white pith underneath) over the banana slices. Juice the lime and toss juice with banana slices.
- Divide 1/2 of the banana slices among 4 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 tbsp. coconut. Repeat to make a second layer in each parfait. Serve immediately.