Coconut Lime Semifreddo

coconut lime semifreddo

Memorial Day Weekend is upon us!! Do you have a BBQ to attend? You should totally bring this Coconut Lime Semifreddo. With the exotic Thai flavor profile of coconut, lime & mango, your friends might think you worked really hard in the kitchen. Truth is– you didn’t. But go ahead, act like you did. My lips are sealed.

coconut lime semifreddo

One bite of this Coconut Lime Semifreddo and you’re transported to a sunny beach in Thailand…. You’re sitting under a red striped umbrella eating creamy coconut- lime ice cream with a layer of toasted coconut, and fresh mango slices on top…. and when you turn your head, there’s a girl riding an elephant coming up behind you. What? You’re not in Thailand? Oh yeah, that’s right. You’re at a Memorial Day weekend BBQ and your friend with the elephant print shirt is asking you for the recipe. Whoops.

And we’re off!

Gather your ingredients.

getting started

Line a loaf pan with parchment paper

parchment

Pour the milks into a saucepan and get bring it to a boil. Then simmer for about 10 minutes.

gathering

Toast your coconut in the oven. 350 for about 8-10 minutes.

toasting coconut

Zest your lime.

limey

Once the milk has thickened, put it in an ice bath to cool.

cooling off

Stir in lime zest and salt.

lime!

Make some whipped cream.

whipped cream

Fold the coconut milk mixture in the whipped cream.

folding

Pour the mixture into the loaf pan.

pouring

Top with coconut and FREEZE- at least 6 hours.

topping

When ready, invert semifreddo on a plate, take off parchment.

unveiling

Slice up the mangoes.

damn, i love my mango peeler

Layer them on top of the semifreddo.

mango slices

And there you have it!

coconut lime semifreddo

An instant trip to Thailand in food form.

Coconut Lime Semifreddo

(recipe slightly adapted from Everyday Food Magazine)

Serves 12

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

Line a 4 1/2 by 8 1/2 inch loaf pan with parchment paper leaving an overhang on each side. Prepare a large bowl of ice water, set aside. In a medium saucepan, combine the coconut milk and the sweetened condensed milk together and bring to a boil over high heat.  Reduce heat and cook at a rapid simmer until the mixture starts to thicken, about 10 minutes. Remove from the heat and stir in the salt & lime zest. Place saucepan over the bowl of ice water and stir the mixture until it’s cool, about 5 minutes.

In a large bowl, beat cream with a hand held electric mixer until stiff peaks form. Gently fold the whipped cream into the coconut milk mixture. Pour into the loaf pan and top with coconut. Freeze until firm, 6 hours or overnight. When ready to serve, let the semifreddo sit at room temperature for 20 minutes. Invert on a platter, remove the parchment and top with the sliced mango.

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25 Comments

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  • May 27, 2011

    I’m so going to serve this and your coconut shrimp the next time my in-laws come to eat, it will blow their minds !
    Thanks for generously sharing your recipes and helping us mere mortal in our quest to become kitchen princesses :)

  • May 27, 2011

    That is so pretty! I need to make this immediately.

  • I love the flavors Tracy. Coconut and lime and mango, be still my heart!
    I’ve never made semifreddo before, I must give it a try.

    Magda

  • May 27, 2011

    i love every ingredient in this, and the presentation is so pretty. the perfect yet unexpected summer treat.

  • May 27, 2011

    This is just mean because I was just on a beach in Thailand in February, and I am not, currently, on a beach in Thailand. Boooo.

    Coconut and lime is one of my favorite flavor combos – must make this!

    • May 27, 2011

      I want to go to Thailand. SERIOUSLY.

  • May 27, 2011

    I need this in my life! Great summer dessert!

  • May 27, 2011

    Now this is just what I need to take my mango obsession over the top! I’ve been interested in semifreddos, but never attempted one. Can’t believe how easy this one is. Thanks for sharing!

  • May 27, 2011

    wow, that looks amazing. I have been blog-stalking you for a few weeks now and I thought it’s about time I leave you a comment. Thanks for all your amazing recipes :)

  • May 27, 2011

    Weird. I’ve never tried semifreddo and it looks soooo good!

    • May 27, 2011

      you should! It’s like ice cream, but easier!

  • May 27, 2011

    looks amazing! what a perfcet summer dessert!

  • May 28, 2011

    Thailand is way, way up on my list of places to visit! I’ve never had a semifreddo, but this sounds super good. You could make things really crazy by combining the coconut with curry powder before toasting it (Big Gay Ice Cream Truck style!).

    • May 30, 2011

      I like you and the way you think. Curry sounds amazing.

  • May 29, 2011

    That is totally the easiest way to make ice cream! I love it! I am going to have to whip some up for this week!

  • May 30, 2011

    I made this today for a big family meal and it went down so, so well! The only change I made was using toasted flaked almonds as I couldn’t find any shredded coconut. I will deffinatly be making this again! Thank you for sharing!

  • June 1, 2011

    Definitely going to try this soooooon! It’s more like ice-cream, can’t wait to try. Thanks for sharing this recipe to us.

  • Karla
    June 12, 2011

    This really is a GREAT dessert!! It’s easy & with the exception of picking up a mango I had everything on hand. (I only had fat free sweetened condensed milk & light coconut milk, but with the heavy cream, it worked fine)
    Love it!

  • June 15, 2011

    This Recipe is amazing and the photo looks great this i must try i love coconut :)

  • Lori
    July 8, 2011

    It all started when I was making dinner reservations for my husband and I and our friends at a restaurant in Hartford, CT. I checked out the dinner menu and then the desserts. Coconut-Lime Semifreddo was one of the desserts listed. I googled it and your recipe came up. As I was planning to have dessert at our home after dining out I decided to make the same dessert on the menu. Your recipe was so easy to follow and I love having the photographs. It looks absolutely beautiful and I am sure with all those flavors it will be delicious. Thank you!

  • Michelle
    May 29, 2012

    Oh em geeee this looks amazing! I’m thinking I will be sprinkling some cayenne pepper on top of the mango to finish as well.

  • Lana
    August 2, 2012

    I would suggest you add roasted pistachios into the milks and cream mixture – the flavours go together beautifully, not to mention the addition to the textures of that ever-delightful nutty crunch.

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  • [...] department. This sweet snap of our coconut-lime semifreddo (June) is courtesy of Tracy, aka Shutterbean. Her lovely step-by-step documentation of this no-churn dessert made us proud to have such fabulous [...]

  • [...] to desserts that are partly frozen like ice cream cakes and partly frozen custards. I followed this recipe, but replaced the mango for strawberries and the lime zest with 4 pureed strawberries. We [...]

  • [...] been waiting for a  year, nearly, to make this Coconut-Lime Semifreddo with Mango.  I made it tonight and we’ll eat it tomorrow.  Fingers crossed that it turns out great! [...]