Food & Cooking Recipes Dessert & Treats Recipes Watermelon and Coconut Sorbet Parfaits Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 9, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 10 mins Yield: 6 These simple, striking parfaits are the kind of dessert that wows guests but requires barely more effort than cutting fruit. Ripe watermelon cubes and coconut sorbet taste delicious (and look gorgeous) together, needing only pinches of lime zest for a tropical inflection and toasted coconut for crunch. Ingredients ¼ cup coconut flakes 2 pints store-bought coconut sorbet 2 cups cubed (½ inch) watermelon Finely grated lime zest, for sprinkling Directions Preheat oven to 375 degrees. Bake coconut flakes in a single layer on a rimmed baking sheet until toasted, about 3 minutes. Divide half the sorbet among 6 tall glasses using a 2 1/4-inch ice cream scoop. Top each with a layer of watermelon, another scoop of sorbet, and then more watermelon. Sprinkle with lime zest and toasted coconut. Rate it Print