Coconut & Lime Semifreddo

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I spotted this recipe over at Shutterbean last week and ever since have been looking for an excuse to make it.  I knew that if I made it just for the hell of it I would have eaten it all by myself and ended up feeling like a lump at the end of it. Anyway, it turned out that there was a family meal happening on monday night to celebrate my father in law cycling Lands End to John O'Groats (800+ miles) so I thought I would whip this up. It was pretty straightforward but had some fast pace moments hence the poor photos (sorry) The only amendment I made was using toasted flaked almonds instead of shredded coconut and the result was de-lish! Although next time round I will try and get hold of some coconut to compare. The great thing about this recipe is that you don't need an ice-cream maker to make it, you just pop it in the freezer and 6 hours later..hey presto!

You will need-
(serves 12)

• 1 can of unsweetened coconut milk (13.5 oz)
• 1 can of condensed milk (140z)
• 1 tbsp finely grated lime zest
• 1/4 tsp coarse salt
• 1 + 1/2 cup of double cream
• 1/2 cup sweetened shredded coconut or flaked almonds, toasted
• 1 mango sliced thinly

So to start you need to line a loaf tin with greaseproof paper, make sure you leave an overhang to help you take it out once its ready.

Next get a big bowl of ice and water ready.. (yes those are space invader ice cubes)

Mix your coconut milk & condensed milk and bring to the boil on a high heat. Once boiling reduce the temperature and and simmer for around 10minutes till the mixture begins to thicken. Next take it off the heat and stir in your lime zest & salt and then pop your saucepan in the bowl of ice & water and stir till the mixture is cool.

In a separate bowl whisk your cream until you get stiff peaks then carefully fold it into your coconut mixture.

Pour the whole thing into your loaf tin and sprinkle over your almonds or coconut.

Freeze for around 6 hours or until it is firm. When you are ready to serve remove from the freezer and leave to sit for 20 minutes. Invert it onto a plate, remove the paper and top with your sliced mango. 

Enjoy! x