Directions

1. Preheat oven to 350. Line a 6-cup (8 1/2 by 4 1/2 inches) loaf pan with a long strip of plastic wrap, leaving a 2-inch overhang on long sides; set aside.
2. Spread coconut on a rimmed baking sheet. Toast in oven, tossing occasionally, until golden, 8 to 10 minutes; let cool completely.
3. Sprinkle 1/2 cup toasted coconut in prepared pan. Dollop coconut sorbet on top, and spread evenly; sprinkle with cup toasted coconut. Repeat with raspberry sorbet and remaining cup toasted coconut, then mango sorbet. Fold plastic overhang over sorbet, and freeze until firm, at least 6 hours and up to 2 weeks.
4. To serve, unfold plastic, and invert pan onto a plate; remove plastic. Slice terrine crosswise with a serrated knife.