Frozen Pineapple and Coconut Parfaits

1. 1

   Set a 2-quart container and 6 parfait glasses in the freezer.

2. 2

   In a medium bowl, stir together the pineapple juice and cream of coconut.

3. 3

   Working in 2 batches, freeze the mixture in an ice cream machine according to the manufacturer's instructions.

4. 4

   Transfer the sorbet to the chilled container, cover tightly and freeze.

5. 5

   Using a long sharp knife, remove the skin from the pineapple.

6. 6

   Cut the pineapple in half lengthwise and remove the core.

7. 7

   Cut one pineapple half into 1/4-inch dice.

8. 8

   Cut three 1/3-inch thick crosswise slices from the other pineapple half, then cut 2 neat triangles from each slice.

9. 9

   Reserve the remaining pineapple for another use.

10. 10

    In a large, heavy, nonreactive skillet, combine the brown sugar and butter with 1 tablespoon of water and stir over moderately high heat until bubbling.

11. 11

    Add the 6 pineapple triangles and cook until golden brown, 3 to 4 minutes per side.

12. 12

    Transfer the triangles to a plate to cool.

13. 13

    Add the diced pineapple to the skillet and cook until the juices evaporate, about 5 minutes.

14. 14

    Transfer to a bowl and let cool.

15. 15

    Place a scoop of slightly softened sorbet in each of the 6 chilled parfait glasses.

16. 16

    Cover the sorbet with half of the diced pineapple.

17. 17

    Make a second layer with another scoop of sorbet and the remaining diced pineapple.

18. 18

    Top the parfaits with the remaining sorbet.

19. 19

    Just before serving, garnish each parfait with a caramelized pineapple triangle and a Coconut Tuiles.

20. 20

    Pass the remaining Coconut Tuiles separately.

* Per serving · 4 servings · Values may vary.