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
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Ingredients
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
Method
Sugar-free salted coconut and passionfruit semifreddo
- 1Pour coconut cream into a medium metal bowl; freeze 30 minutes or until chilled.
- 2Grease a 20cm x 11.5cm x 9cm (base measurement) loaf pan. Line with baking paper, extending paper 5cm over sides.
- 3Beat 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.
- 4Beat egg whites in a small bowl with an electric mixer until soft peaks form. Gradually add the remaining honey; beat until thick and glossy.
- 5Whisk 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.
- 6Pour into prepared pan; freeze 1 hour or until thickened slightly. Swirl through passionfruit pulp; freeze at least 3 hours or overnight.
- 7Stand semifreddo at room temperature 5 minutes before inverting onto a platter. Top with coconut flakes, extra passionfruit and mint.
Notes
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.
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