Banana Coconut Semifreddo Recipes
BANANA & COCONUT SEMIFREDDO
This is kind of like a Frozen Smoothie. If you like pina coladas, you'll love this. Can be kept frozen for up to a month.
Provided by Mandy
Categories Frozen Desserts
Time 5h5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Blend all ingredients in a blender until smooth.
- Pour into a 1 litre capacity airtight container.
- Freeze for 4-5 hours or until just frozen.
Nutrition Facts : Calories 65.7, Fat 0.6, SaturatedFat 0.3, Cholesterol 1.5, Sodium 20.9, Carbohydrate 14.2, Fiber 0.9, Sugar 10.1, Protein 1.9
COCONUT-LIME SEMIFREDDO
This is a rich and satisfying frozen coconut dessert, speckled throughout with tangy lime zest.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Line a 4 1/2-by-8 1/2-inch loaf pan with parchment, leaving a 4-inch overhang on all sides. Prepare a large bowl of ice water. In a medium saucepan, combine coconut milk and condensed milk and bring to a boil over high. Reduce heat and cook at a rapid simmer, stirring frequently, until thickened, 10 minutes. Remove from heat and stir in lime zest and salt. Place saucepan in bowl of ice water and stir until mixture is cool, 4 minutes.
- In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 2 minutes. Gently fold whipped cream into coconut milk mixture. Pour into loaf pan; evenly sprinkle coconut over top. Freeze until firm, 6 hours (or, covered, up to 3 days). Let sit 20 minutes at room temperature. Invert onto a serving platter; peel away parchment. Layer mango on top and serve.
Nutrition Facts : Calories 307 g, Fat 23 g, Fiber 1 g, Protein 4 g
BANANA SEMIFREDDO
Make and share this Banana Semifreddo recipe from Food.com.
Provided by Topher
Categories Frozen Desserts
Time 1h55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F. Toast almonds on baking sheet in oven for 7 to 10 minutes or until fragrant and crisp. Cool. Coarsely chop.
- Combine bananas, brown sugar, rum and lime juice in food processor and whirl until pureed.
- Transfer puree to large bowl.
- Beat cream in small bowl until frothy. Gradually beat in granulated sugar and salt until soft peaks form. Gently fold cream into banana mixture.
- Reserve 2 tablespoons nuts for garnish and fold remaining nuts into banana mixture.
- Spoon into 8 individual ramekins or dessert cups then cover with plastic wrap and freeze 1 1/2 hours or up to 3 days. (The longer the mixture is frozen the longer it will need to warm up slightly before serving.).
- To serve: Remove from freezer and let stand for 30 minutes or until softened to smooth and creamy consistency. Sprinkle with reserved nuts.
Nutrition Facts : Calories 245.2, Fat 15.7, SaturatedFat 7.3, Cholesterol 40.8, Sodium 34.1, Carbohydrate 23.9, Fiber 2.5, Sugar 15.6, Protein 3.1
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BANANA SPLIT SEMIFREDDO - DIG IN WITH DANA
From diginwithdana.com
- Make frozen banana layer: Spray a 9 x 5 loaf pan with cooking spray and line with enough parchment paper to hang over sides for easy removal. Slice and freeze bananas in a ziploc bag. In blender or food processor, whizz frozen bananas until completely smooth, about 3 minutes. Pour HALF the banana puree into loaf pan. Add a layer of strawberry slices on top, and then pour in rest of mixture. Wrap tightly and freeze.
- Make coconut whipped cream: Open cans of cold coconut milk and remove just the solid layer. Reserve liquid for another use (i.e.: smoothie or baked good). Using a standing or hand held electric mixer, slowly at first, whip coconut solids with powdered sugar until soft peaks form. Fold in 1 tsp. vanilla. Cover and refrigerate. Once banana layer is frozen solid, add half of whipped cream to banana semifreddo. Top whipped cream with another layer of strawberry slices, then add remaining whipped cream. Smooth cream, top with a layer of parchment paper, wrap with plastic wrap and freeze overnight.
- Make chocolate sauce: Blend pitted dates and almond milk at high speed until completely liquid for 2 -3 minutes. Transfer to a small pot. Stirring constantly, bring to a boil over medium high heat, then reduce to a simmer for 5 -7 minutes until sauce begins to thicken. Reduce to very low; add ½ t vanilla and 2 oz. chocolate. Stir until chocolate melts completely and remove from heat.
- Prep garnishes: Slice strawberries and set aside. Just before serving, melt remaining 6 oz. of chocolate in microwave in 30-second intervals. Stir until shiny and smooth. Reserve to drizzle on top of semifreddo slices. Or grate chocolate and sprinkle shavings over semifreddo.
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From mykitchenstories.com.au
- Spray a brownie tin and line with plastic with plastic. 24 x 15 x 4 cm or 10 in x 8 cm and 2 inches deep approximately Empty condensed milk into the bowl of your mixer. Add the vanilla and the cream
- Put the sugar and water in a heavy-based pan and heat gently, stirring, until the sugar has dissolved. Raise the heat and cook without stirring until a rich, deep golden caramel is obtained, being careful not to take it too far or it will be bitter. The moment you are happy with the colour, remove the pan from the heat and pour in the double cream little by little; take care, as it will spit.
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