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.
- 5 Egg Yolks at room temperature
- 1/4 Cup + 2 Tbsp Honey divided
- 1 tsp Vanilla extract
- 1 Tbsp Lemon zest about 1 large lemon
- 1 Tbsp Fresh lemon juice about 1/2 a large lemon
- Pinch of salt
- 2 Egg Whites at room temperature *
- 1 13 oz Can Full-fat Coconut milk chilled over-night
- 1/2 Cup Strawberries very thinly sliced
- 1/2 Cup Blueberries cut into halves
- Line a9x5 Inch loaf panwith saran wrap, leaving a generous overhang around all edges.
- Place a couple inches of water into a large sauce pan and bring to a simmer over medium-high heat.
- In a large metal, or glass, bowl use an electric mixer to beat the egg yolks, 1/4 cup + 1 Tbsp honey, vanilla extract, lemon zest, lemon juice and a pinch of salt just until combined.
- Turn the water down to medium heat, so that it keeps a steady simmer and place the bowl on top of the saucepan, making sure the bottom of the bowl does not touch the water. Use the electric hand mixer to beat the egg mixture constantly on medium speed until the mixture thickens and turns pale yellow, about 12 minutes. Cover the bowl with saran wrap and refrigerate until room temperature, about 1 hour.
- Take the chilled egg/honey mixture out from the refrigerator and beat it on high speed until it doubles in size and become very pale yellow, about 5 minutes. Set aside. Place a large bowl into the freezer, so that it's nice and cold once you need to whip the coconut cream.
- Place 2 egg whites and the remaining 1 Tbsp of honey into a separate large bowl and beat on high speed until stiff peaks form, about 5 minutes. ** Set aside.
- Turn the can of coconut milk upside down and open it. Drain out the liquid on top*** and scoop out the chilled cream at the bottom of the can into the frozen, large bowl. Beat until light and fluffy. Set aside.
- Gently fold in half of the whipped egg whites into the egg/honey mixture. Once well combined, gently fold in the remaining egg whites, being careful to not squash all of the air out of them.
- Gently fold in half of the whipped coconut cream. Once incorporated, fold in the remaining cream, until no white streaks are left.
- Gently fold in the berries until evenly distributed. ****
- Gently pour the mixture into the prepared loaf pan and spread out evenly. Fold the saran wrap in, on-top of the semifreddo, and place into the freezer overnight, or until frozen.
- Once frozen, run a thin spatula along the edges of the pan, and lift the semifreddo out using the saran wrap, slice into 1 inch-thick pieces and DEVOUR IMMEDIATELY! *****
Tips & Notes:
*Make sure to clean the beaters off very well between steps, or your egg whites will not beat properly.
***Don't discard the coconut water, it's great in smoothies!
**** Make sure to cut the strawberries VERY thin, or they are hard to slice through once frozen.
***** Because semifreddo is so light and airy, it thaws quickly, so eat up!
Semifreddo will keep in the freezer for 3 days, and can be made that far ahead of time.
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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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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