Kailua Coupe with Balsamic Fig Syrup

“This dessert is for my big sister Sarah who lives in Kailua, Hawaii and has supported, loved, and encouraged me from day one.” – Fanny Slater, author of Orange, Lavender, & Figs


  • 1/4 cup unsweetened shredded coconut flakes
  • 1/4  cup roughly chopped pistachios
  • 1 pint lemon sorbet (or substitute passion fruit or lime)
  • 1 cup chopped fresh pineapple
  • 1 cup chopped mango
  • Balsamic Fig Syrup
  • Several small fresh mint leaves, for garnish


Preheat the oven to 350°F.

Spread the coconut flakes onto a small baking sheet and bake, keeping a very close eye as it burns easily, until lightly golden, 2 to 3 minutes.

In a dry small skillet, toast the pistachios over medium-low heat, tossing frequently, until lightly golden and very fragrant, about 5 minutes. Immediately remove the nuts from the pan and transfer to a bowl to stop the cooking process.

In 4 clear, 2-cup coupe glasses or dessert goblets, stack the pineapple, mango, coconut, pistachios, and several of the balsamic-infused figs. Garnish with a light drizzle of the balsamic fig syrup and the mint leaves and the scoop the sorbet over the top.

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