Pina Colada Semifreddo

Yield: Serves 4-6

Photo and recipe by Natalie Findlay


¾ cup (375 mL) whipping cream

¾ cup (375 mL) coconut milk

300 mL condensed milk

100 mL fresh lime juice

40g toasted, shredded coconut

¼ fresh pineapple, cubed


  1. Line 9x5x3-inch loaf pan with plastic wrap, leaving a generous overhang. Add the toasted coconut on top of the plastic wrap.
  2. Using electric mixer, beat whipping cream and icing sugar in large bowl until soft peaks form. Refrigerate.
  3. In a medium saucepan, combine coconut milk and condensed milk, and bring to a boil over high heat. Reduce heat and cook at a rapid simmer, stirring frequently, until thickened, about 10 minutes.
  4. Pour mixture into a stainless bowl over and ice bath and stir until cooled.
  5. Gently fold whipped cream into coconut milk mixture and pour into the loaf pan. Freeze until firm, 4 hours or overnight.
  6. Invert semiffreddo onto a serving platter and remove plastic wrap. Dip a large knife into hot water; cut semifreddo into thick slices. Transfer to plates and spoon pineapple alongside.

Pin It on Pinterest