Coconut semifreddo with passion fruit

AUTHOR
Kelley Price
DIFFICULTY
easy
RATING
3.3 3
What could cheer us up on cloudy days better than a slice of semi-frozen food with a seductive tropical melt? That's right, nothing! - Well, except maybe Christmas under coconut trees...
COOK TIME
25 mins
TOTAL TIME
385 mins

Ingredients

Servings: 16
  • 3 Eggs (Gr. M)
  • 100 g liquid honey
  • 1 pck. Vanilla sugar
  • 1 can(s) (400 ml each) well chilled unsweetened creamy coconut milk (min. 60 % coconut extract)
  • 1 pck (50 g each) Coconut milk powder (e.g. from Lien Ying)
  • 7-10 Tbsp Salt
  • 50 g Coconut chips
  • 4-5 Passion Fruit
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Cold rinse a box mould (30 cm long; 2 l capacity) and line it with cling film.

  2. 2

    Beat the eggs, honey and vanilla sugar with the whisk of the mixer for approx. 5 minutes until creamy. In a mixing bowl, whisk together the coconut milk, coconut milk powder and 1⁄4 tsp. salt until you have a slightly thick cream. Fold evenly into the egg-honey mixture and pour everything into the tin. Cover and freeze for at least 6 hours, preferably overnight.

  3. 3

    Peel the coconut pulp into thin strips with a peeler. Halve the passion fruit and scrape out the flesh with a teaspoon. Turn out the semifreddo from the mould and remove the foil. Decorate with passion fruit and coconut.

Nutrition Facts

KCAL
120 kcal
CARBS
8 g
FATS
9 g
PROTEINS
2 g