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1
Line 9x5x2 3/4-inch metal loaf pan with 2 layers of plastic wrap in each direction, leaving overhang.
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2
Sprinkle 1 1/4 cups toasted coconut over bottom of pan.
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3
Microwave 1 pint pineapple-coconut ice cream on low in two or three 10-second intervals until slightly softened.
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4
Drop ice cream by large spoonfuls over coconut in pan, then spread in even layer; freeze 15 minutes.
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5
Microwave mango sorbet on low in two or three 10-second intervals until slightly softened.
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6
Drop sorbet by large spoonfuls atop ice cream, then spread in even layer; freeze 15 minutes.
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7
Repeat with boysenberry sorbet, then remaining 1 pint ice cream.
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8
Sprinkle remaining coconut over top; press to adhere (filling will extend slightly above pan).
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9
Cover with plastic wrap overhang; freeze overnight.
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10
(Can be made 3 days ahead.
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11
Keep frozen.)
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12
Combine mango, blackberries, and sugar in medium bowl.
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13
Scrape in seeds from vanilla bean; add bean and toss.
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14
Let stand at room temperature until juices form, tossing occasionally, about 2 hours.
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15
(Can be made 4 hours ahead.
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16
Cover and chill.)
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17
Discard vanilla bean.
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18
Using plastic wrap as aid, lift terrine out of pan; remove plastic wrap.
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19
Cut terrine into 3/4-inch-thick slices.
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20
Place on plates; spoon sauce over and serve.
