Coconut Lime Semifreddo Recipes

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COCONUT-LIME SEMIFREDDO



Coconut-Lime Semifreddo image

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

1 can (13.5 ounces) unsweetened coconut milk
1 can (14 ounces) sweetened condensed milk
1 tablespoon finely grated lime zest (from 2 limes)
1/4 teaspoon coarse salt
1 1/2 cups cold heavy cream
1/2 cup sweetened shredded coconut, toasted
1/2 ripe mango, thinly sliced

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

COCONUT-LIME SEMIFREDDO



Coconut-Lime Semifreddo image

This recipe is so simple, yet very yummy!

Provided by Othelle Crouch

Categories     Other Desserts

Time 40m

Number Of Ingredients 7

13.5 oz can(s) 1 cup unsweetened coconut milk
14 oz can(s) sweetened condensed milk
1 Tbsp finely grated lime zest ( from 2 limes)
1/4 tsp coarse salt
1 1/2 c cold heavy cream
1/2 c sweetened shredded coconut, toasted
1/2 c ripe mango, thinly sliced or thin sliced fresh pineapple

Steps:

  • 1. In a large bowl, using an electric mixer, beat cream on high until stiff peaks from, 2 minutes. Gently fold whipped cream into coconut milk mixture. Pour into loaf pan; evenly sprinkle coconut over top. Freeze until firm, 6 hours. Let sit 20 minutes at room temperature. Invert onto a serving tray/platter; peel away parchment. Layer mango OR pineapple, on top and serve.
  • 2. sorry, no picture available

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