Adapted from Bon Appetit, August, 2004
~from Savoring Time in the Kitchen
Serves 8
7 ounces sweetened flaked coconut, toasted and cooled
2 pints pineapple-coconut ice cream (I found Haagen-Dazs brand)
1 pint mango sorbet
1 pint blackberry sorbet
1 large mango, peeled, pitted, sliced
2 1/2-pint containers raspberries, blackberries or a combination of both
1/4 cup sugar
1 vanilla bean, split lengthwise
Line a 9x5x2 3/4-inch metal loaf pan with 2 layers of plastic wrap, one sheet in each direction, leaving a 5 inch overhang on all sides. Sprinkle 1 1/4 cups toasted coconut over the bottom of the lined pan. Microwave 1 pint of pineapple-coconut ice cream on low power in two or three 10-second intervals until slightly softened. Drop ice cream by large spoonfuls over coconut in pan, then spread out evenly. Freeze for 15 minutes. Microwave the mango sorbet on low in two or three 10-second intervals until slightly softened. Drop sorbet by spoonfuls onto the ice cream layer, then spread out evenly. Freeze for 15 minutes. Repeat with the blackberry sorbet, and then finish with the remaining 1 pint coconut ice cream. Sprinkle the remaining toasted coconut over the top, pressing to adhere (filling will extend slightly above the pan). Cover with the plastic wrap overhang and freeze overnight. This can be made 3 days ahead and kept frozen until ready to use.
Combine sliced mango, raspberries or blackberries and sugar in medium bowl. Scrape the seeds from vanilla bean, add to fruit and and toss (discard the vanilla bean or add it to your bottle of vanilla extract). Let stand at room temperature until juices form, stirring occasionally, about 2 hours. This can be made 4 hours ahead and kept covered and chilled.
Using plastic wrap as an aid, lift the terrine out of pan and remove plastic wrap. I found I needed a large spatula to coax the terrine out of the loaf pan. Cut the terrine into 3/4-inch-thick slices. Place on plates; add some berry sauce and serve.