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.