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Coconut and passionfruit semifreddo recipe
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Tropical Christmas Semifreddo - A cool and festive no-bake dessert for hot summer days!
Ingredients:
  • 400ml can coconut cream
  • 500ml thickened cream
  • 2 Free Range Egg yolks
  • 1 Free Range Egg
  • 110g caster sugar
  • 125ml passionfruit
  • 20.00 ml white coconut rum (optional)
  • 1/4 pineapple, peeled, thinly sliced
  • 1 mango, stoned, peeled, thinly sliced
  • 560g can Whole Pitted Lychees in Syrup, drained
  • Passionfruit pulp, extra, to serve
Instructions:
  • Prepare the loaf pan by lining it with baking paper, ensuring the paper overhangs on the sides.
  • Whisk the coconut cream and thickened cream together using an electric mixer until soft peaks form.
  • Whisk egg yolks, egg, and sugar in a clean electric mixer over simmering water until doubled in size. Remove from heat and whisk until cooled. Gently fold in cream, passionfruit pulp, and rum, if desired, using a large metal spoon until combined.
  • Transfer the mixture into the pan and gently level the top. Chill in the freezer for 6 hours or until set.
  • Allow the semifreddo to thaw for 5 minutes at room temperature. Flip it onto a serving platter and garnish with pineapple, mango, lychees, and additional passionfruit pulp.

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