“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.