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Paleo Red, White and Blueberry Lemon Honey Semifreddo Recipe - This frozen, mousse-like dessert uses honey and coconut milk to make it healthy, and only 160 calories a slice! It's loaded with berries and is creamy and refreshing! Perfect for July 4th! | Foodfaithfitness.com | @FoodFaithFit

Paleo Lemon Honey Semifreddo Recipe with Strawberries and Blueberries

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!
Course Dessert
Cuisine American
Prep Time 1 hour 10 minutes
Cook Time 15 minutes
Total Time 1 hour 25 minutes
Servings 8
Author Taylor


  • 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! *****


You will need a total of 5 whole eggs. You will use all the yolks and only 2 of the whites for this recipe
*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.