Sugar-free salted coconut and passionfruit semifreddo

This divine dessert is the perfect finish to a summer barbeque. Sugar-free and dairy-free too, it will hit the spot!

  • 30 mins preparation
  • Serves 10
  • Print


Sugar-free salted coconut and passionfruit semifreddo
  • 2 cup (500ml) coconut cream
  • 6 eggs, separated
  • 2 teaspoon vanilla extract
  • 1/3 cup (115g) honey or pure maple syrup
  • 1/2 cup (50g) coconut milk powder
  • 1 teaspoon sea salt flakes
  • 1/3 cup (80ml) fresh passionfruit pulp
  • 1/2 cup (25g) unsweetened coconut flakes
  • 1/4 cup (60ml) fresh passionfruit pulp, extra
  • 1 tablespoon micro mint or small mint leaves


Sugar-free salted coconut and passionfruit semifreddo
  • 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.

More From Women's Weekly Food