- three (3) 13.5 oz (400ml) cans of full-fat coconut milk (or 1 can of coconut cream and 1 can of coconut milk), refrigerated overnight
- 1 large haas avocado, halved and pitted
- ⅓ cup (80ml) maple syrup
- 2 tsp chopped basil
- 2 tsp lemon juice
- ⅔ cup (125g) chopped strawberries
- 2½ TBS raw pistachios
- Grease a standard loaf pan with oil and line it with plastic wrap. Make sure that there is about 3 to 4 inches of overhang along length of the pan.
- Open the cans of coconut milk and drain the liquid. Scoop out the coconut cream, but leave out the hard disc of coconut solids. Save the coconut water for smoothies or sauces.
- Using a hand mixer or a standing mixer, whip the coconut cream at medium-high speed for 2 minutes. The cream should turn into a whipped cream consistency. Set aside.
- Scoop out the avocado flesh. In a blender or food processor, mix the avocado, maple syrup, basil, and lemon juice until smooth. I used an immersion blender.
- Fold the avocado mixture to the coconut cream until well-combined. Fold in the strawberries and pistachios.
- Pour the mixture into the loaf pan and smooth out the top. Use the overhang of the plastic wrap to cover the top of the pan.
- Freeze for 6 hours or overnight, until the semifreddo firms up.
- When you're ready to serve, tug at the plastic wrap gently to see if you can release the semifreddo. If it is stuck, fill a large baking pan with about ⅓ inch of hot water. Dip the loaf pan inside for 30 seconds to a minute. This should help release the semifreddo.
- Slice and serve immediately. If you want the semifreddo to be creamier, let it sit in room temperature for 5 to 10 minutes after slicing. Top with additional strawberries and other berries of your choice!
- Freeze leftovers. Try not to refrigerate this for too long, as the color of the semifreddo will change.
Source: Healthy Nibbles And Bits
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