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


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.

toasting coconut

Zest your lime.


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

cooling off

Stir in lime zest and salt.


Make some whipped cream.

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.

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.

  • K.

    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 🙂

  • Megan

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

  • My Little Expat Kitchen

    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.


  • Jesse

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

  • Janet

    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!

  • Maria

    I need this in my life! Great summer dessert!

  • Nicole

    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!

  • Sarah

    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 🙂

  • Katrina

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

  • HannahJ

    looks amazing! what a perfcet summer dessert!

  • Jessica

    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!).

  • Michelle

    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!

  • Ivana

    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!

  • Sonia

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

  • coconut-lime semifreddo done right - Everyday Food Blog -

    […] 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 […]

  • Karla

    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!

  • Emely

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

  • Semifreddo « the Decadent Life

    […] 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 […]

  • Lori

    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!

  • Happy Friday, Y’all! | annie blog

    […] 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! […]

  • Michelle

    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

    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.

  • Stephanie Miller

    Hi, when I saw this recipe I immediately thought of Coco Lopez (a thick sweet coconut cream often used in cocktails) and wondered if you’ve ever tried it for part of or substitution for the sweetened condensed milk??

  • Charlee Wills

    I’ve made this a couple of times and have tweaked the recipe slightly. I leave out the salt and add fresh lime juice to the whipped cream before adding to the thickened milks. I set it in single portion rings and serve with a coconut snap (brandy snap with desiccated coconut,) candied zest, compressed pineapple & passion fruit syrup. It’s to die for! Absolutely delicious!

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