Salted Coconut And Passionfruit Semifreddo – a delicious recipe with coconut cream, eggs, vanilla, honey, coconut milk, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Pour coconut cream into a metal bowl and freeze for 30 mins.
2
Grease an 8x4 inch loaf pan and line with baking paper, extending paper 2 inches over sides.
3
In a stand mixer, whip egg yolks, vanilla and 2 tbsp honey for 5 mins, or until thick and pale.
4
Whip egg whites to soft peaks. Gradually whisk in remaining honey, beating until thick and glossy. Fold into egg yolk mixture.
5
Whisk chilled coconut cream, coconut milk powder and salt until slightly thickened then fold into egg mixture.
6
Transfer coconut mixture to prepared pan and freeze for 1 hour, or until thickened slightly. Swirl in 1/2 the passionfruit pulp then freeze for at least 3 hours, or overnight.
7
Let semifreddo stand at room temperature for 5 mins then invert onto a serving platter. Top with coconut flakes, remaining passionfruit pulp and fresh mint.
719
kcal
Calories
58
g
Fat
26
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups coconut cream, 6 None large eggs, separated, 2 tsp vanilla extract, 1/2 cup honey or maple syrup, and more.
Yes, Salted Coconut And Passionfruit Semifreddo falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
