Recipe: Coconut Semifreddo

Perhaps I am attempting to hold on to Summer a bit longer by posting a recipe for semifreddo in September, but I'm willing to bet this cool, sweet treat will be welcome any time of the year. Just picture it with a warm fruit compote in the Fall. Or Champagne poached pears for New Year's Eve. Mmmmm.


To start, what is semifreddo? It is an Italian word that means 'half cold' and refers to desserts that are partially frozen with a mousse-like texture. In this case, we take a custard base and add whipped cream before freezing. It is delectable, easy and an impressive addition to your cooking arsenal. This recipe was inspired by Donna Hay. Love her!

Coconut Semifreddo
makes approx. 1 quart


3 eggs
2 egg yolks
1t vanilla (1/2t if using double-strength)
1/2C granulated sugar
1C heavy cream
1/2C coconut milk or coconut cream*


-Place eggs, yolks, sugar and vanilla in a heat proof bowl over a smaller pot filled with 2 inches simmering water
-Whisk eggs mixture constantly until custard is pale + thick (about 5-8 minutes)
-Remove custard from heat and whisk gently to cool (about 3 minutes)
-Add coconut milk or coconut cream to custard mixture and whisk to combine
-Whip heavy cream in a stand mixer or with a hand mixer until soft peaks form
-Fold whipped cream gently into custard mixture until blended
-Pour into a quart sized container and place in freezer for 4-6 hours or overnight

*Coconut milk is available in most ethnic food aisles of your grocery store and will separate in can. Stir well before using in this recipe. Coconut cream does not have water added and will produce  creamier texture. You can find it in most Asian markets.