Indulge in a symphony of tropical flavors with our delectable Coconut Lime Semifreddo, a frozen dessert that combines the vibrant zest of lime with the creamy richness of coconut. This refreshing treat is a symphony of textures, with a smooth and velvety filling nestled within a crisp and crumbly coconut macadamia crust.
The journey to this culinary masterpiece begins with a luscious coconut custard, infused with the aromatic essence of lime zest and juice. This creamy mixture is then carefully folded into a light and airy whipped cream, creating a mousse-like filling that is both light and decadent.
The Semifreddo takes center stage, nestled within a perfectly balanced coconut macadamia crust. This crust combines the sweet crunch of macadamia nuts with the delicate flavor of coconut, providing a sturdy base for the creamy filling.
As you savor each spoonful, the harmonious blend of coconut and lime captivates your taste buds, leaving you with a refreshing burst of tropical flavors. This dessert is perfect for any occasion, whether it's a casual gathering or a special celebration.
But the culinary journey doesn't end there. This article also features two additional recipes that are sure to tantalize your taste buds.
- **Coconut Lime Granita:** This refreshing granita combines the same vibrant flavors of coconut and lime into a frozen treat that is perfect for a hot summer day.
- **Coconut Lime Bars:** These delightful bars offer a chewy coconut crust topped with a creamy lime filling, creating a perfect balance of flavors and textures.
With these recipes, you'll have a trio of tropical treats that are sure to impress your friends and family. So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will transport you to a tropical paradise.
COCONUT-LIME SEMIFREDDO
This is a rich and satisfying frozen coconut dessert, speckled throughout with tangy lime zest.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Line a 4 1/2-by-8 1/2-inch loaf pan with parchment, leaving a 4-inch overhang on all sides. Prepare a large bowl of ice water. In a medium saucepan, combine coconut milk and condensed milk and bring to a boil over high. Reduce heat and cook at a rapid simmer, stirring frequently, until thickened, 10 minutes. Remove from heat and stir in lime zest and salt. Place saucepan in bowl of ice water and stir until mixture is cool, 4 minutes.
- In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 2 minutes. Gently fold whipped cream into coconut milk mixture. Pour into loaf pan; evenly sprinkle coconut over top. Freeze until firm, 6 hours (or, covered, up to 3 days). Let sit 20 minutes at room temperature. Invert onto a serving platter; peel away parchment. Layer mango on top and serve.
Nutrition Facts : Calories 307 g, Fat 23 g, Fiber 1 g, Protein 4 g
LIME & COCONUT CREAM PIE
My custard pie features two tropical flavors I love. Plus, it's a breeze to make. I throw most of the ingredients in the blender to whip up the filling, then pour it into a purchased crust. -Mandy Rivers, Lexington, South Carolina
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., Finely grate, peel and squeeze juice from limes; place both in a blender. Add 1 cup coconut, coconut milk, eggs, sugar, flour, salt and, if desired, extract. Cover and process until blended. Add remaining 1 cup coconut; cover and pulse just until combined. Pour into pastry-lined pie plate (pie will be full)., Bake on a lower oven rack 50-55 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack; refrigerate until cold., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Spread over pie. Sprinkle with toasted coconut before serving.
Nutrition Facts :
LIME SEMIFREDDO CHEESECAKE
This attractive frozen dessert can be made ahead and frozen for up to 3 months - perfect to get ahead for a Christmas dinner party
Provided by Justine Pattison
Categories Afternoon tea, Dessert, Treat
Time 30m
Number Of Ingredients 10
Steps:
- Line a 900g loaf tin with a large piece of foil. Press down well into the base and sides of the tin, and leave plenty overhanging the edges. Put the biscuits in a freezer bag and bash to crumbs with a rolling pin. Mix with the melted butter and tip the crumbs into the prepared tin - press firmly into the base to create an even layer. Chill while the filling is made.
- Use an electric whisk on a medium setting to beat the condensed milk, cheese and cream together until smooth and thickened - this will take around 2 mins. Add the grated zest and juice, and beat slowly until the cheese mixture forms soft peaks.
- Spoon the lime mixture over the biscuit base. Cover lightly with the overhanging foil and seal firmly to keep out as much air as possible. Wrap in a second layer of foil, pop into a large freezer bag and freeze overnight.
- To make the cranberry compote, put the cranberries, sugar and 150ml cold water in a saucepan and bring to a simmer. Cook for 5 mins, stirring occasionally, until the cranberries are softened but holding their shape. Mix the arrowroot or cornflour with 2 tbsp cold water until smooth, then stir into the fruit. Cook for another 2 mins, stirring regularly. Leave to cool, then cover and chill. Can be frozen at this stage.
- Turn out the frozen cheesecake onto a platter or board and leave to thaw for 30 mins, then carefully peel off the foil. Warm the cranberry compote gently and serve with the sliced semifreddo.
Nutrition Facts : Calories 517 calories, Fat 33 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 36 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium
COCONUT-LIME SEMIFREDDO
This recipe is so simple, yet very yummy!
Provided by Othelle Crouch
Categories Other Desserts
Time 40m
Number Of Ingredients 7
Steps:
- 1. In a large bowl, using an electric mixer, beat cream on high until stiff peaks from, 2 minutes. Gently fold whipped cream into coconut milk mixture. Pour into loaf pan; evenly sprinkle coconut over top. Freeze until firm, 6 hours. Let sit 20 minutes at room temperature. Invert onto a serving tray/platter; peel away parchment. Layer mango OR pineapple, on top and serve.
- 2. sorry, no picture available
Tips:
- Use full-fat coconut milk. This will give your semifreddo a richer, creamier texture.
- Chill your ingredients before using them. This will help the semifreddo set up more quickly and smoothly.
- Beat the egg whites until they are stiff peaks. This will help incorporate air into the semifreddo, making it light and fluffy.
- Fold the egg whites into the coconut mixture gently. Overmixing can deflate the egg whites and make the semifreddo dense.
- Freeze the semifreddo for at least 4 hours, or overnight. This will allow it to set up completely.
- Garnish the semifreddo with fresh lime zest or coconut flakes before serving.
Conclusion:
This coconut lime semifreddo is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you like it classic or with a twist, this semifreddo is sure to be a hit.
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