I made a semifreddo for Cinco de Mayo last week.<\/p>\n
It was good, so very good, and was delightedly eaten by all those in attendance. \u00a0Except E, my baby (who is 8 but still the baby). \u00a0We weren’t concerned because that just meant more for us.<\/p>\n
I think that a semifreddo like this one might be the perfect summer dessert. \u00a0It is easy to put together, and, except for a little time on the stovetop, doesn’t heat up the kitchen one bit. \u00a0Also, we had it with mango, but it would be wonderful with just about any beautifully ripe fruit…..peaches, fresh pineapple, strawberries….you name it. \u00a0As long as you like the way the fruit tastes with coconut and lime then it’ll be awesome. \u00a0And, as far as fruit goes, I usually employ my dad’s saying,<\/p>\n
It goes together if you put it together.<\/strong><\/em><\/p>\n 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. \u00a0Fruit isn’t clothing, though, so the motto goes here.<\/p>\n So, now that I’ve digressed from the recipe…here you go.<\/p>\n Coconut Lime Semifreddo<\/strong><\/p>\n (slightly adapted from Shutterbean<\/a>, who has wonderful step-by-step photos)<\/p>\n Serves 12<\/p>\n Toast the coconut on a baking sheet in a 300 degree oven until light golden brown.<\/p>\n 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) \u00a0and the sweetened condensed milk together and bring to a boil over high heat. \u00a0Stir frequently. \u00a0Meanwhile, prepare a large bowl of ice water, set aside. \u00a0(The bowl should be large enough for you to place the saucepan in, later.) \u00a0Reduce 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\u2019s cool, about 5 minutes.<\/p>\n 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.<\/p>\n This is great, y’all, give it a try.<\/p>\n","protected":false},"excerpt":{"rendered":" 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. \u00a0Except E, my baby (who is 8 but still the baby). \u00a0We weren’t concerned because … Continue reading \n