Servings: Makes 8 servings
Place all the ingredients, except coconut and pineapple rings, in a blender and blend until smooth. Place in an ice cream maker and freezer-proof container and place in the freezer. Stir to break up the ice with a fork after the first 30 minutes in the freezer.
Grill pineapple rings until golden. Refrigerate until cold. Center a scoop of sorbet on the ring and sprinkle with toasted coconut. Let set in the freezer for 15 minutes.
Serve with a tequila lime sauce.