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:
covered percent of daily need
