Ingredients
Method
1.Pour coconut cream into a medium metal bowl; freeze 30 minutes or until chilled.
2.Grease a 20cm x 11.5cm x 9cm (base measurement) loaf pan. Line with baking paper, extending paper 5cm over sides.
3.Beat egg yolks, extract and 2 tablespoons of the honey in a small bowl with an electric mixer on high for 5 minutes or until thick and pale. Transfer to a large bowl.
4.Beat egg whites in a small bowl with an electric mixer until soft peaks form. Gradually add the remaining honey; beat until thick and glossy.
5.Whisk chilled coconut cream, coconut milk powder and salt in a medium bowl until slightly thickened. Gently fold egg whites and coconut cream mixture into egg yolk mixture.
6.Pour into prepared pan; freeze 1 hour or until thickened slightly. Swirl through passionfruit pulp; freeze at least 3 hours or overnight.
7.Stand semifreddo at room temperature 5 minutes before inverting onto a platter. Top with coconut flakes, extra passionfruit and mint.
For vegan diets use maple syrup. You will need about 9 passionfruit to get the amount of pulp required. You could also peel the flesh of fresh coconut with a vegetable peeler, if you like, and substitute it for the coconut flakes.
Note
