Konichiwa! My name is Yuri but most people know me as Chef Pandita. I am so happy to be back here sharing another delicious recipe with you :D This is my second guest post at this lovely blog, you might remember my Yucca Fries which was the beginning of a beautiful twitter/blog friendship with Melissa. When she told me about this fun guest-posting week I told her to save me a spot, then that same day going through a food magazine I found the inspiration I needed.
It’s mango season here in the Dominican Republic. My dad has a huge mango farm so I’m always looking for new ways to serve them. This recipe caught my eye because it uses fresh mangoes and coconut milk. Those are typical flavors from this island, so I hope you make this and have a taste of the tropics J
I added lychees to the recipe because I LOVE them and they go really well with mango, coconut and lime flavor.
Are you familiar with semifreddo? Its an Italian frozen dessert and it means “half-cold”. It’s usually made with equal parts ice cream and whipped cream. This recipe is perfect for this time of the year!
Let’s start with the recipe, shall we?
You will need these ingredients:
First line a 4-1/2 by 8-1/2 inch loaf pan with parchment paper [I didn't have any so I used plastic wrap]:
Combine coconut milk and condensed milk; bring to a boil over medium heat stirring constantly.
Cook for 8-10 minutes until it thickens:
Transfer to a bowl, add lime zest and salt and place in bowl of ice water. Stir until it cools, around 5 minutes:
Drain, rinse and chop lychees:
Measure 1-1/2 cups of heavy cream:
Whip until it forms stiff peaks:
Fold into cooled coconut milk mixture:
Pour into prepared loaf pan:
Sprinkle toasted unsweetened shredded coconut:
Cover with plastic and freeze until firm [6 hours or up to 3 days]. When you're ready to serve it, peel and cut a mango:
Let semifreddo sit at room temperature for 10-15 minutes and invert onto a serving platter. Peel away plastic or parchment paper and decorate with the sliced mango:
Coconut Lychee-Lime Semifreddo
Adapted from Everyday Food Magazine
Ingredients:
1 can [13.5 ounces] unsweetened coconut milk
1 can [14 ounces] condensed milk
1 can lychees in syrup
1 tablespoon finely grated lime zest
½ teaspoon coarse salt
1 ½ cups cold heavy cream
½ cup unsweetened shredded coconut, toasted
1 mango
Preparation:
Line a 4 ½ by 8 ½ loaf pan with parchment.
Prepare a bowl of ice water, reserve.
Drain and rinse lychees, chop them and reserve.
Pour coconut milk and condensed milk in a sauce pan. Bring to a boil stirring constantly and cook over low heat until it thickens [8-10 minutes after it boils].
Remove from heat and stir in lime zest and coconut. Pour into a large bowl and put over ice water, stir until it cools [around 5 minutes].
Beat cream until stiff peaks form.
Fold whipped cream into coconut milk mixture.
Fold in chopped lychees.
Pour into loaf pan, sprinkle toasted coconut on top.
Cover with plastic wrap or foil paper and freeze until firm [6 hours or up to 3 days].
When you’re ready to serve this semifreddo, take it out of the fridge while you prepare the mango. Peel and slice it, then invert the semifreddo onto a serving plate. Decorate with the fresh sliced mango and enjoy J
Thank you so much for reading, have a lovely day!
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Organic Eats <3 Chef Pandita!! Don't you just love her? The foodie community is so lucky to have such a dedicated, artistic, creative and kind chef on our side!! Don't forget to visit Yuri's website: www.chefpandita.com and follow her on twitter for more delicious updates: @chefpandita
