Food & Cooking Recipes Dessert & Treats Recipes Coconut-Lime Semifreddo 3.5 (28) 1 Review This creamy frozen dessert is packed with coconut and lime flavors and topped with sliced mango. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on July 17, 2023 Rate PRINT Share Prep Time: 30 mins Total Time: 30 mins Servings: 12 Rich and refreshing, this coconut semifreddo is a great make-ahead dessert for summer entertaining. It's similar to a frozen mousse and is made with coconut milk and sweetened condensed milk. They are cooked together until thickened, lime zest is added, and the mixture cooled. Then, whipped cream is folded into the mixture and it's poured into a loaf pan and frozen. It will take about six hours to freeze firm; you can make it up to three days ahead and keep it in the freezer. Top with juicy sliced mango for a fabulous flavor and color contrast, then slice and serve this frosty, luxe dessert. 15 of Our Best Coconut Cake Recipes Petrina Tinslay What Is a Semifreddo? Semifreddo, which translates to "half cold," is a chilled dessert with Italian origins and has a texture similar to a frozen mousse. It may contain ice cream, whipped cream, custard, fruit, sauces, and other elements. It's often frozen in a loaf pan, unmolded, and sliced, like our Coconut-Lime Semifreddo, or can be composed as individual desserts. Some semifreddos have a layer of cake or a cookie crust as their base. Occasionally, semifreddo is a layer in another dessert, like our spectacular Eggnog Semifreddo Genoise Cake With Meringue Frosting. In place of mango, you can use thinly sliced fresh pineapple as the topping for this semifreddo dessert. Ingredients 1 can (13.5 ounces) unsweetened coconut milk 1 can (14 ounces) sweetened condensed milk 1 tablespoon finely grated lime zest (from 2 limes) ¼ teaspoon coarse salt 1 ½ cups cold heavy cream ½ cup sweetened shredded coconut, toasted ½ ripe mango, thinly sliced Directions Prepare pan 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. Combine coconut milk and condensed milk and cook: 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. Stir in heat, lime zest, and salt; chill: 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. Beat cream: In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 2 minutes. Fold cream into coconut milk mixture: Gently fold whipped cream into coconut milk mixture. Pour into loaf pan, add coconut, and freeze: Pour into loaf pan; evenly sprinkle coconut over top. Freeze until firm, 6 hours (or, covered, up to 3 days). To serve: Let sit 20 minutes at room temperature. Invert onto a serving platter; peel away parchment. Layer mango on top and serve. Other Semifreddo Recipes to Try: Lemon-Raspberry Semifreddo Peanut Butter-Chocolate Semifreddo Strawberry Pistachio Semifreddo Semifreddo With Dried Cherries Mocha Semifreddo Originally appeared: Everyday Food, June 2011 Rate It PRINT Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.