Apricot & Coconut Semifreddo

Apricot & Coconut Semifreddo

Course Dessert
Cuisine Italian, Modern Australian
Servings 12 slices


  • 3/4 cup white sugar
  • 2 eggs
  • 3 egg yolks
  • 400 g tin coconut cream CHILLED--do not skip chilling it!
  • 300 ml thickened cream
  • 8 good sized Apricots or 10 small


  • Prep a loaf pan. If using metal you'll need to line it with cling film.
  • Beat eggs, sugar and egg yolks with a handheld electric mixer until light and fluffy. Around 5 minutes
  • Transfer to a heat proof bowl. Place over a saucepan of simmering water. Carefully whisk (on low with the electric beaters) for 6-8 mins or until mixture is thick and pale and the temperature reaches 72C on a thermometer.
  • Take the bowl off the heat and whisk rapidly on high speed to cool.
  • Without tipping the can, open the coconut cream, spoon off the thick white mixture into a bowl and discard the liquid.
  • Use an electric mixer to whip the cream and coconut cream together until stiff peaks form.
  • Fold through the egg mix.
  • Use a blender to puree 4 of the apricots.
  • Pour onto the egg and cream mix and stir through gently. Finely chop another 2 apricots and fold through.
  • Slice 2 of the apricots and set aside.
  • Pour the egg and cream mix into the loaf pan on top of the slices.
  • Cover with cling film and freeze for 8 hours before serving.
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