Coconut & lime semifreddo slice.

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This is a no-cook dessert served straight from the freezer !
They call it a slice because it’s not really a semifreddo and it’s not really icecream. It’s frozen coconut cream. Nothing wrong with that ! If you want a semi freddo version try this at Martha Steward : looks delish too.
All lovely and coconutty and creamy with a tang of lime and dollops of fresh fruit.
Adulterated from

You need:
300ml double cream
85g golden caster sugar
250ml coconut cream
zest and juice 1 lime and a few lime leaves finely sliced

For the fruit salad
800g mixed red fruit ( strawberries, raspberries and blueberries)
2 tbsp golden caster sugar
juice 1 lime

  • Slip into a chic Muzungo sisters white Kaftan
  • Pour a huge glass of champagne
  • Line a 900g loaf tin with enough Glad wrap to allow you to wrap the sides over the top of the tin later on.
  • Whisk cream with the sugar until it holds peaks. As pointy and peaky as a Celine heel.
  • Whisk in coconut cream and the lime juice and zest until it holds its shape again.Which you haven’t since Christmas.
  • Tip into tin and smooth the top, wrap the cling film back over and place in the freezer for at least 4 hrs but preferably overnight.
  • Can be made up to 2 weeks ahead.
  • Before serving, toss all the fruit with the sugar and the lime and set aside.
  • When ready to serve, take the slice out of the freezer (don’t take it out sooner as you would with most other frozen desserts).
  • Unmould the slice onto a long, chilled platter, then use a knife dipped in very hot water to cut thick portions.
  • Serve on chilled serving plates with the fruit drizzled around it.
  • Lovely!