Made this dessert on Mother’s Day for my mom back in 2012. I came across the recipe while I was going through saved recipes last year and saw the note I’d written on it in 2012 (pictured below) ~ this was the last Mother’s Day dessert I made for my mom…she passed away later that year.
I gave it a Paleo make over last year and it tasted just like I remembered it. All the most tender and sweetest memories came rushing back of my last Mother’s Day I was able to spend with her. It’s hard to believe that was almost 7 years ago. She is missed so very much and we reflect often on her continued influence she has on our lives.
As Mother’s Day and Easter are quickly approaching this year I decided it was time that this recipe was permanently on blog. It’s a special dessert in our home and hope that it finds a special place in your hearts and homes as well.
coconut lime semifreddo
paleo coconut lime semifreddo, perfect for all your family gatherings
- 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 pan in ice water bath and stir for about 5 minutes or until cooled.
- Follow directions on can of coconut whipping cream to get it whipped. Alternately, whip up your favorite full fat whipping cream. Gradually fold the whipped cream into the cooled coconut milk mixture until well combined.
- Pour into 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 serving platter. Layer top with mango slices and additional coconut if desired. Slice and serve.