🥥 Bounty Coconut Semifreddo – Fresh, Creamy, and No-Bake
If you love the exotic taste of coconut and the contrast with dark chocolate, this Bounty Semifreddo without a cookie base is the summer dessert for you! Easy to prepare, no baking or ice cream maker required, it can be made in minutes with simple and genuine ingredients.
The cream is soft and delicate thanks to the combination of mascarpone, whipped cream, and coconut yogurt, giving a fresh and light note. It is completed with a dark chocolate ganache coating, reminiscent of the famous Bounty snack and making each slice a true summer treat.
Perfect to prepare in advance, it keeps in the freezer and is always ready to impress at the end of a meal, during an outdoor lunch, or a dinner with friends. A quick, delicious recipe ideal for anyone looking for a oven-free dessert with lots of flavor.
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: No-Bake
- Cuisine: Italian
- Seasonality: Summer
- Energy 346.01 (Kcal)
- Carbohydrates 22.40 (g) of which sugars 18.13 (g)
- Proteins 3.36 (g)
- Fat 28.38 (g) of which saturated 11.53 (g)of which unsaturated 2.34 (g)
- Fibers 1.41 (g)
- Sodium 55.63 (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 🥥 Bounty Coconut Semifreddo:
- 7 oz mascarpone
- 3/4 cup whipping cream
- 1 container yogurt (coconut flavored)
- 1/3 cup sweetened condensed milk
- 1 1/4 cup shredded coconut
- vanilla
- 5 oz chocolate
- 1/3 cup whipping cream
Steps
For the preparation of the 🥥 Bounty Coconut Semifreddo watch the video HERE.
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Steps:
In a bowl, mix mascarpone, coconut yogurt, and sweetened condensed milk until smooth. Add the shredded coconut and vanilla. Whip the cream and gently fold it in with an upward motion.
Pour into a mold lined with cling film, level, and place in the freezer for at least 4 hours (preferably overnight). Prepare the ganache. Heat the cream and pour it over the chopped dark chocolate. Stir until smooth. Pour over the now-set semifreddo and return to the freezer for 30 minutes.
Enjoy your meal!
Service:
Remove from freezer 10 minutes before serving.
Unmold and decorate with coconut flakes, chocolate, or sliced almonds.
Slice and enjoy!
Tips:
you can use light yogurt, replace mascarpone with ricotta, or use white chocolate.
