put coconut in a small, dry skillet over medium-high heat. Cook and stir until coconut is browned and toasted, watching carefully to avoid Browning. It turns brown quickly. Let cool.
Scoop out pulp from orange halves completely to make shells. Using an ice cream scoop, scrape sherbet into balls to fit into each orange shell.
Fill clear glass dessert dishes with crushed ice. Place each filled orange shell on top of ice. Sprinkle sherbet with toasted coconut. Place mint sprigs around oranges for garnish. Serve at once. Serves six.