You’ll go (coco)nuts for this delicious summer dessert!
Sorry about the pun. Couldn’t help myself. You won’t be able to help yourself either when you taste this dessert. Creamy and rich, this semi-frozen delight will make your taste buds sing! Coconut Semifreddo is amazing because it is so adaptable. Love mangoes – add those. Got raspberries – use those. Mango and Coconut is such a classic combo though. This recipe has been adapted from Donna Hay (Issue 78 – no electronic link available sorry). Donna’s recipe has a mango puree on the top (or base – depending on how you look at it). Tried twice and was not happy with the iciness of the puree against the soft meltiness of the semifreddo, so decided to pare it back and add mango puree as a non- frozen base. Perfetto! Other benefit of the Coconut Semifredo? Easy AND make ahead. No special equipment required.
This Coconut Semifreddo is also perfect in this heat. Now, I don’t want to show my advancing years by talking endlessly about the weather, but you know it’s been a stinker of a summer when you overhear this conversation. “Cooler today. Yep. Only 30 degrees!” Oh my. So very little slaving over a hot stove with this recipe. Toast off some dessicated coconut until golden brown. The smell with have you salivating – that’s when you know you have it right. Next grab some eggs. My beautiful girls Norah and Martha have been providing us with some beauties. We have let them free range all day every day so they can find maximum shade. No denying that free ranging chooks are happy chooks. Just spend some time watching them and you can’t help but smile. Happy chickens lay glorious eggs! Start with two egg yolks and two eggs and pop in a heatproof bowl with some sugar. I use caster sugar as it dissolves faster, but I will just share with you that next time I am going to try this with coconut sugar. Stay tuned. Place bowl over a pan of simmering water and beat for 6 – 8 minutes.
Obviously a hand held electronic beater is ideal for this (so I sorta lied about the special equipment). My arms get tired just holding the beaters for 6 minutes, but if you want to hand beat, go right ahead. AND enjoy those toned beautiful arms. Take off the heat and beat for a further two minutes, then just pop to one side.
In a separate bowl and with clean beaters, beat together some cream and chilled coconut cream until soft peaks form.
Fold the egg mixture and the coconut through the cream until combined. Move gently here as you want to keep the aerated fluffy texture. Pour into a loaf tin that has been lined with baking paper.
Just a note here – I add extra paper at either end of the tin to make extracting the semifreddo easier. Now pop into the freezer for at least 4 hours until set.
To serve, place your serving plate and dessert dishes in the fridge to ensure they are cool (especially in this heat!) Turn out the semifreddo and slice. Too easy! I served mine with mango puree. One mango blitzed in the Nutribullet, no sugar required as it was sweet enough. Puddle the fruit puree on the plate, top with a slice of semifreddo and sprinkle with extra toasted coconut. I use organic coconut flakes, and they give a great texture. For an extra crunch, I also popped on a “Crispy Coconut Roll’ that I had been “encouraged” to purchase by another Costco shopper. (If you are unfamiliar, there is a zealousness in a Costco Convert, and complete strangers share their prior shopping glories to anyone who is lingering, puzzling over the cornucopia, urging you on) You could substitute another coconut wafer or just omit all together. Enjoy!
- 2 eggs
- 2 egg yolks, extra
- ¾ cup caster sugar (or coconut sugar if you prefer)
- 1 cup cream
- ¼ cup of coconut cream, chilled
- ¼ cup desiccated coconut
- Toast the coconut in a dry pan until golden brown. Set aside.
- Place eggs, egg yolks and sugar into a heat proof bowl over a saucepan of bubbling water. With a hand held mixer, beat for 6-8 minutes until pale and thick. Remove from the heat and beat for a further 2 minutes to assist with cooling. Set aside.
- Pour cream and coconut cream into a small bowl and with clean beaters, whip until soft peaks form. Fold the egg mixture through the cream and add the toasted coconut. Pour into a loaf tin that has been lined with baking paper. Freeze for at least 4 hours.
- To serve, remove from tin onto chilled serving platter and slice