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Coconut Iced Coffee Semifreddo

Name: Coconut Iced Coffee Semifreddo
Prep time: 10 min
Cook time: 15 min
Total time: 7 h 25 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 can (13.5 ounces) full-fat, unsweetened coconut milk; â cup unsweetened cold brew iced coffee; Â½ cup plus 2 tablespoons sugar, divided; 4 egg yolks; 2 teaspoons cornstarch; Â¼ teaspoon kosher salt; 1 cup heavy whipping cream; 1 teaspoon vanilla; Toasted shredded coconut; Toasted sliced almonds; Chocolate-covered espresso beans; Chocolate or caramel sauce; Cocoa nibs or chopped dark chocolate

Coconut Iced Coffee Semifreddo makes an impressive finish for any summertime dinner party. This soft and creamy Italian dessert made with coconut milk, cream and iced coffee is easy to customize with toppings like shredded coconut, nuts, chocolate or caramel syrup, and chocolate-covered espresso beans.

Rebecca Denton

Print Recipe

Makes: 6 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 7 hours 25 minutes
Recipe Created By: Nick Castro
Featured In: Florida Farm & Family

Ingredients

1 can (13.5 ounces) full-fat, unsweetened coconut milk
⅔ cup unsweetened cold brew iced coffee
½ cup plus 2 tablespoons sugar, divided
4 egg yolks
2 teaspoons cornstarch
¼ teaspoon kosher salt
1 cup heavy whipping cream
1 teaspoon vanilla

Optional Toppings:

Toasted shredded coconut
Toasted sliced almonds
Chocolate-covered espresso beans
Chocolate or caramel sauce
Cocoa nibs or chopped dark chocolate

Instructions

Line the bottom and sides of a 9-by-5-inch loaf pan with a large piece of plastic wrap and set aside.
In a saucepan, combine the coconut milk, coffee, ½ cup sugar, egg yolks, cornstarch and salt. Cook over medium-high heat, whisking constantly, until the mixture begins to boil. Reduce heat to medium and continue cooking while whisking until mixture is thick, about 10 minutes.
Strain mixture into a small bowl and chill in the refrigerator until completely cool, about 45 minutes to 1 hour.
In a large bowl with a hand or stand mixer, combine the cream, vanilla and remaining 2 tablespoons sugar and whip until stiff peaks form. Gently fold in the chilled coconut mixture until completely combined. Pour into the prepared loaf pan and freeze for 5 to 6 hours.
When ready to serve, turn semifreddo out onto a large plate and decorate with desired toppings. Slice and serve immediately.

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Tips & Notes

Semifreddo means “semi-frozen” in Italian, so you only want to freeze it until just set before serving or it will be icy. If you make it a day ahead, thaw it in the refrigerator for 30 to 45 minutes before serving.