Coconut Lime Semifreddo

Coconut Lime Semifreddo is a gluten free and lacto ovo vegetarian recipe with 10 servings. This side dish has 371 calories, 5g of protein, and 27g of fat per serving. For $1.85 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe from From Away requires heavy cream, sweetened condensed milk, mango, and salt. 72 people have made this recipe and would make it again. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 33%. If you like this recipe, you might also like recipes such as Lime Semifreddo with Pretzel Crust, Cranberry-Lime Semifreddo with Pound Cake, and Coconut And Passionfruit Semifreddo.

Servings: 10

 

Ingredients:

1 1/2 cups cold heavy cream

Zest of 2 limes

1/2 mango, thinly sliced

1/4 teaspoon salt

1 can (14 ounces) sweetened condensed milk

1/2 cup shredded, sweetened coconut

1 can (13.5 ounces) unsweetened coconut milk

Equipment:

baking paper

loaf pan

sauce pan

bowl

plastic wrap

frying pan

Cooking instruction summary:

In a medium skillet over medium-low heat toast coconut shreds until browned, shaking/stirring frequently to prevent burning. Set aside.Fill a large bowl with ice water. Prepare a loaf pan with parchment paper.In a medium saucepan bring to a boil coconut milk and condensed milk. Reduce heat and keep at a steady simmer, about 10 minutes while the milks thicken. Remove from heat. Stir in lime zest and salt. Sit saucepan in ice bath, about 5 minutes.Meanwhile, whip heavy cream until stiff peaks form, about 2 minutes. Fold chilled milk mixture into whipped cream. Pour batter into prepared pan. Top with shredded coconut.Freeze for 6 hours or overnight, covered in plastic wrap. Remove from freezer and let stand 20-30 minutes to thaw. Turn over onto a plate, remove parchment, and top with sliced mango.

 

Step by step:


1. In a medium skillet over medium-low heat toast coconut shreds until browned, shaking/stirring frequently to prevent burning. Set aside.Fill a large bowl with ice water. Prepare a loaf pan with parchment paper.In a medium saucepan bring to a boil coconut milk and condensed milk. Reduce heat and keep at a steady simmer, about 10 minutes while the milks thicken.

2. Remove from heat. Stir in lime zest and salt. Sit saucepan in ice bath, about 5 minutes.Meanwhile, whip heavy cream until stiff peaks form, about 2 minutes. Fold chilled milk mixture into whipped cream.

3. Pour batter into prepared pan. Top with shredded coconut.Freeze for 6 hours or overnight, covered in plastic wrap.

4. Remove from freezer and let stand 20-30 minutes to thaw. Turn over onto a plate, remove parchment, and top with sliced mango.


Nutrition Information:

Quickview
371k Calories
5g Protein
27g Total Fat
29g Carbs
3% Health Score
Limit These
Calories
371k
19%

Fat
27g
42%

  Saturated Fat
19g
124%

Carbohydrates
29g
10%

  Sugar
26g
29%

Cholesterol
62mg
21%

Sodium
140mg
6%

Get Enough Of These
Protein
5g
10%

Manganese
0.47mg
24%

Phosphorus
169mg
17%

Vitamin A
749IU
15%

Calcium
148mg
15%

Selenium
9µg
13%

Vitamin B2
0.21mg
12%

Vitamin C
10mg
12%

Potassium
320mg
9%

Magnesium
31mg
8%

Copper
0.14mg
7%

Fiber
1g
6%

Zinc
0.82mg
5%

Vitamin B5
0.54mg
5%

Iron
0.9mg
5%

Folate
17µg
4%

Vitamin E
0.64mg
4%

Vitamin B1
0.06mg
4%

Vitamin B12
0.24µg
4%

Vitamin B6
0.07mg
4%

Vitamin B3
0.51mg
3%

Vitamin D
0.33µg
2%

Vitamin K
1µg
2%

covered percent of daily need
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