This Semifreddo recipe uses honey and coconut milk instead of sugar and cream to make it healthier. It’s loaded with berries and is creamy and refreshing! Perfect for July 4th!
You’re already judging this recipe by the title, before even reading the steps.
I KNOW YOU.
You’ve had semifreddos before, which means you know that they are the ULTIMATE of the airy-light-and-whippy-only-semi-frozen dessert world. AAAAND you think that equals SUPER DUPER HARD TIMES TO MAKE.
WHICH IS WRONG-O. As long as you don’t mind chillin’ with an electric hand mixer for a few minutes (Which is a good time to catch up on The Bachelorette. WINK WINK), then this recipe is EZ PZ lemon squeezy.
And there is actually lemons in it too. HELLO SEGUES.
If you’re half Italian like myself ßthat’s a lie. I am 100% German. EDIT: If you’ve googled fancy-sounding Italian words so you can know what they actually mean when you use them, then you know that “semifreddo” means “semi-frozen.”
But you probably didn’t need to Google that. You have more brain-usage capabilities than myself.
Sidenote: I don’t recommend using freetrasnlation.com to decipher other languages. I still have fears of visiting a beach in Greece one day, and having some local come up and ask me why I have “I like to eat Sushi on Sunday’s” tattooed in Greek down my spine.
Let’s just hope freetranslation knew the difference between sushi and Philippians 4:13.
N-E-WAYZ. My tattoos have nothing to do with semifreddos. Like, at all. That was just your daily words of Taylor wisdom.
What I was trying to get at is that this frozen-loaf-of-whipped perfection is like munching your way through slices of creamy, syrupy-sweet-honey-and-coconut clouds.
Did I ever tell you that I call honey “liquid gold?” Probably not because I just started, like, right now, but it IS. Especially when it’s mixed with fruity bursts of frozen strawberries and blueberries, and then finished with POPS of fresh, zesty lemon.
I KNOW. You want a slice of that. Or 6. Who’s counting amIright?
Before we move further, let’s just saddle up (without horses though, they’re scary) and discuss the whole “makeahead-ability” factor of semifreddos. Which, I guess doesn’t really need any discussion because I am just telling you: You can make this AHEAD.
Like, 3 whole days ahead. Which leaves you 3 extra days to stress about how every SINGLE DETAIL of the night is going to go when the peeps that you’re making this for come over. It’s not just me that does that. I see your inner-over-stressy-perfectionist souls.
Remember? I KNOW YOU.
But, really, if you’re going to end the night with HEALTHY (umm hello 160 calories for a RICH and INDULGENT dessert!) frosty, berry goodness? I don’t think you really even need to worry about how the rest of the time went.
Everyone will be too busy picking their taste buds off the floor to even remember the previous happenings.
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS!
Want more Summery Paleo Desserts?
Semifreddo recipes from around the web:
Cherry White Chocolate Semifreddo – The Kiwi Cook
Coconut, Lemon and Strawberry Semifreddo – Little Market Kitchen
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