- 46 - ounces pineapple juice, well chilled
- 2/3 - cup Coco Lopez® Cream of Coconut, at room temperature
- 1 - ripe medium pineapple (about 3 1/2 pounds)
- 1/2 - cup light brown sugar
- 1 - tablespoon unsalted butter Coconut Tuiles (recipe follows)
Set a 2-quart container and 6 parfait glasses in the freezer. In a medium bowl, stir together the pineapple juice and the cream of coconut. Working in 2 batches, freeze the mixture in an ice cream machine according to the manufacturer's instructions. Transfer the sorbet to the chilled container, cover tightly, and freeze.
Using a long sharp knife, remove the skin from the pineapple. Cut the pineapple in half lengthwise and remove the core. Cut one pineapple half into 1/4-inch dice. Cut three 1/3-inch thick crosswise slices from the other pineapple hall, then cut 2 neat triangles from each slice. Reserve the remaining pineapple for another use.
In a large, heavy, nonreactive skillet, combine the brown sugar and butter with 1 tablespoon of water and stir over moderately high heat until bubbling. Add the 6 pineapple triangles and cook until golden brown, 3 to 4 minutes per side. Transfer the triangles to a plate to cool. Add the diced pineapple to the skillet and cook until the juices evaporate, about 5 minutes. Transfer the pineapple to a bowl and let cool.
(MAKE AHEAD: The pineapple can be prepared up to 4 hours ahead.) Place a scoop of slightly softened sorbet in each of the 6 chilled parfait glasses. Cover the sorbet with half of the diced pineapple. Make a second layer with another scoop of sorbet and the remaining diced pineapple. Top the parfaits with the remaining sorbet.
(MAKE AHEAD: The parfaits can be assembled up to 30 minutes ahead and held in the freezer.) Just before serving, garnish each of the parfaits with a caramelized pineapple triangle and a Coconut Tuile. Pass the remaining Coconut Tuiles separately.