Nutrition per serving may change if servings are adjusted.
4½-cup scoops raspberry sorbet
2 tablespoons toasted coconut, (see Tip)
Peel and thinly slice the kiwis. Top each scoop of sorbet with kiwi slices and coconut.
Tip: To toast coconut, place in a small dry skillet and cook, stirring often, until golden, about 5 minutes or spread in a shallow baking dish and bake at 350°F until light golden and fragrant, 5 to 10 minutes.