Coconut Lime Semifreddo (Paleo/Dairy Free) (Edit recipe)

I made this dessert on Mother’s Day for my mom back in 2012. I’d written a note on the original recipe that said "Mom loved this! St. George, 2012" ~ this was the last Mother’s Day dessert I made for my mom…she passed away on NYE later that year. To say this recipe is a treasure is an understatement and every time I enjoy this, it takes me right back to that final Mother's Day meal we shared together. Miss you Mom!

30 minutes

00 minute

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	219
Fat:	27 g
Carbohydrates:	40 g
Protein:	1 g
Cholesterol:	10 g
Sodium:	90 mg
Fiber:	1 g
Sugars:	35 g
Calculated for total recipe.

by Back Porch Paleo

View original recipe

Serves: 6-8

Ingredients

13.66 oz Coconut Milk, 1 can, full fat coconut milk, I used Thai Kitchen
11.25 oz Sweetened Condensed Coconut Milk, 1 can, I used Nature's Charm, use your favorite brand making sure oz are equivalent
2 whole Lime Zest, zest of two limes
.25 tsp Kosher Salt
1.5 cups Whipped Cream, brand of choice, (dairy free or otherwise) sweetened
.75 - 1 cup shredded and toasted Coconut, optional
1 whole Mango, my fav is the Ataulfo or honey mangos

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Line a standard loaf pan (8″x 4″) with parchment paper leaving an overhang on each side of at least a couple inches. Fill a large bowl with ice water and set aside.
In a medium saucepan, combine coconut milk and sweetened condensed coconut milk. Bring to a boil over medium heat. Reduce heat to a low and simmer for 10 minutes or until thickened, stirring frequently.
Remove from heat, stir in lime zest and salt. Place the pan in an ice water bath and stir for about 5 minutes or until cooled.
Gradually fold the whipped cream into the cooled coconut milk mixture until well combined.
Pour into the prepared loaf pan and sprinkle the top with toasted coconut if using. Freeze until firm for at least 5 hours or ideally overnight.
To serve, let it set out at room temperature for about 20 minutes then invert onto a serving platter. Layer top with mango slices and additional coconut if desired. Slice and serve.

Notes

You can use standard sweetened condensed milk and whipping cream as easy swaps if you don't need it to be dairy free. Both are fantastic and beyond delicious!