The recipe for the Smart Coconut Semifreddo – fresh, quick, and irresistible, reminds me of the legendary Bounty snack: fresh, delicious, with that crunchy dark chocolate coating that wins you over at the first bite.
As a child, I was literally crazy about it, and even today I love that irresistible combination of coconut and chocolate!
This homemade version is prepared in 10 minutes, requires no cooking and no ice cream maker.
I call it a “semifreddo” even though – to be precise – it is not the classic semifreddo with whipped cream and eggs, but a smart, creamy dessert with chocolate that melts in your mouth. Trust me: it will drive you crazy!
Don’t miss my other semifreddo recipes 👇
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: No cooking
- Cuisine: Italian
- Energy 399.58 (Kcal)
- Carbohydrates 48.07 (g) of which sugars 39.84 (g)
- Proteins 5.34 (g)
- Fat 21.79 (g) of which saturated 14.80 (g)of which unsaturated 5.18 (g)
- Fibers 4.56 (g)
- Sodium 60.59 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Smart Coconut Semifreddo – fresh, quick, and irresistible
- 1/2 cup 0% Greek yogurt (vanilla flavored)
- 1/2 cup sugar
- 1 1/3 cups shredded coconut
- 1/4 cup milk
- 7 oz 70% dark chocolate
Here’s what I use to prepare my coconut semifreddo
- Bowls
- Parchment paper
I prepare the Smart Coconut Semifreddo – fresh, quick, and irresistible
In a bowl, I mix the shredded coconut, Greek yogurt (I used the vanilla-flavored, fat-free one), and sugar. I work the mixture with a spoon until I get a compact dough, similar to a loaf.
I transfer it onto a sheet of parchment paper, shape it into a small rectangular bar, and wrap it in the paper. I put it in the freezer for at least an hour so it sets well.
Meanwhile, I break the dark chocolate into pieces and melt it in a double boiler or microwave. I pour a couple of tablespoons of melted chocolate onto a sheet of parchment paper, then take the bar from the freezer and place it on top. I cover it with the remaining chocolate, make some decorations to taste, and put everything back in the freezer to solidify the chocolate.
Once ready, I can slice it, serve it, and… enjoy it!
Storage
It keeps in the freezer for up to 2 weeks. I recommend taking it out a few minutes before serving: it will still remain creamy in the center.
Questions and answers
Is it a true semifreddo?
Actually no, it is not the classic semifreddo with whipped cream and eggs. It is a smart, very easy, and super fresh version to serve in the summer.
Can I use whole yogurt instead of 0% Greek yogurt?
Yes! Whole yogurt makes the semifreddo even creamier and richer. You can also use coconut or vanilla yogurt for a more pronounced taste.
