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.
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.
Line a loaf pan with parchment paper
Pour the milks into a saucepan and get bring it to a boil. Then simmer for about 10 minutes.
Toast your coconut in the oven. 350 for about 8-10 minutes.
Zest your lime.
Once the milk has thickened, put it in an ice bath to cool.
Stir in lime zest and salt.
Make some whipped cream.
Fold the coconut milk mixture in the whipped cream.
Pour the mixture into the loaf pan.
Top with coconut and FREEZE- at least 6 hours.
When ready, invert semifreddo on a plate, take off parchment.
Slice up the mangoes.
Layer them on top of the semifreddo.
And there you have it!
An instant trip to Thailand in food form.
Coconut Lime Semifreddo
(recipe slightly adapted from Everyday Food Magazine)
- 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.