Advertisement

Coconut and Mango Semifreddo

  • Serves 10

  • Preparation time:

  • Cooking time:

Ingredients

2 × 400 ml cans coconut cream
1 egg, at room temperature
2 egg yolks, at room temperature
1/3 cup maple syrup
2 vanilla beans, seeds scraped
1/2 cup macadamias, finely chopped and toasted
1 small mango, peeled, cheeks removed and chopped
1/2 cup flaked coconut, toasted

Method

Chill the cans of coconut cream in the fridge overnight, so they’ll be ready to go when you are.

Chill a mixing bowl in the freezer for half an hour, then line a 10 × 20 cm loaf tin with cling film.

Put the egg, egg yolks and maple syrup in another bowl, then whisk them using an electric mixer for 4 minutes, or until the mixture is pale and fluffy and has quadrupled in size.

Take the chilled bowl from the freezer. Open the chilled cans of coconut cream, then spoon the thick layer of cream off the top and into the chilled bowl. You will need 1 1/2 cups of this firm cream. (You can use the leftover coconut milk in your breakfast smoothies.)

Using an electric mixer, whisk the chilled cream until soft peaks form. Fold through the vanilla seeds, macadamias and mango.

Fold one-third of the coconut cream mixture into the egg mixture until very well combined, then very gently fold in the remaining cream mixture until just combined. Do not over-mix. Spoon the mixture into the prepared tin and level the top. Freeze for 6 hours, or overnight if time permits.

Turn the semifreddo out onto a serving platter and top with the coconut flakes. Stand for 10 minutes before slicing and serving.

Clean Living: Eat Clean All Year by Luke Hines and Scott Gooding ($29.99), published by Hachette Australia.

Notes