In 4 tall, footed glasses, place 1 small scoop of coconut sorbet and pack the ice cream down into the bottom of the glasses with the back of a spoon. Top with about 1 tablespoon of the chopped pineapple, about 1 1/2 teaspoons of the toasted coconut, and drizzle with about 1 tablespoon of the rum. Continue with the remaining ingredients, so there are 4 layers of each, ending with pineapple and rum on top, pressing with a spoon to "seal" each layer.
Place the parfaits in the freezer for at least 30 minutes. Remove from the freezer and top each with 2 tablespoons of whipped cream and garnish with white chocolate shavings. Serve immediately.
Yield: 4 servings