I made a semifreddo for Cinco de Mayo last week.
It was good, so very good, and was delightedly eaten by all those in attendance. Except E, my baby (who is 8 but still the baby). We weren’t concerned because that just meant more for us.
I think that a semifreddo like this one might be the perfect summer dessert. It is easy to put together, and, except for a little time on the stovetop, doesn’t heat up the kitchen one bit. Also, we had it with mango, but it would be wonderful with just about any beautifully ripe fruit…..peaches, fresh pineapple, strawberries….you name it. As long as you like the way the fruit tastes with coconut and lime then it’ll be awesome. And, as far as fruit goes, I usually employ my dad’s saying,
It goes together if you put it together.
Papa Joe uses this motto for clothing and home design, too, and although I embrace it in theory, I still can’t wear certain things together….because they would never, ever go. Fruit isn’t clothing, though, so the motto goes here.
So, now that I’ve digressed from the recipe…here you go.
Coconut Lime Semifreddo
(slightly adapted from Shutterbean, who has wonderful step-by-step photos)
- 1 can unsweetened coconut milk (13.5 oz)
- 1 can sweetened condensed milk (14 oz.)
- 1 tablespoon finely grated lime zest
- 1/4 teaspoon salt
- 1 1/2 cup cold heavy cream
- 1/2 cup natural shredded coconut, toasted
- 1 mango, thinly sliced, or whatever seasonal fruit is available
Toast the coconut on a baking sheet in a 300 degree oven until light golden brown.
Line a 4 1/2 by 8 1/2 inch loaf pan with parchment paper leaving an overhang on each side. In a medium saucepan, combine the coconut milk (I used the regular, full fat version) and the sweetened condensed milk together and bring to a boil over high heat. Stir frequently. Meanwhile, prepare a large bowl of ice water, set aside. (The bowl should be large enough for you to place the saucepan in, later.) Reduce heat and cook at a rapid simmer until the mixture starts to thicken, about 10 minutes. Remove from the heat and stir in the salt & lime zest. Place saucepan over (in) the bowl of ice water and stir the mixture until it’s cool, about 5 minutes.
In a large bowl, beat cream until stiff peaks form. Gently fold the whipped cream into the coconut milk mixture. Pour into the loaf pan and top with coconut. Freeze until firm, 6 hours or overnight. When ready to serve, let the semifreddo sit at room temperature for 20 minutes. Invert on a platter, remove the parchment and top with the sliced mango.
This is great, y’all, give it a try.