Every season is a good time to enjoy this Coconut and Almond Semifreddo. An easy no-bake dessert that is accessible to everyone, even those who have never made one at home. A spoon dessert to enjoy at the end of a Sunday meal or to bring to the table during more significant holidays like Christmas, New Year’s, or Easter. A great dessert to celebrate a birthday, but it can also be enjoyed as an afternoon snack. Here at home, I made it for a Sunday when I had guests, and I must say it was a great success. If you want to make it too, just follow me into the kitchen.
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 6 Hours
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: No-Bake
- Cuisine: Italian
- Seasonality: All seasons
- Energy 510.31 (Kcal)
- Carbohydrates 25.76 (g) of which sugars 12.28 (g)
- Proteins 5.66 (g)
- Fat 43.96 (g) of which saturated 10.21 (g)of which unsaturated 4.25 (g)
- Fibers 1.32 (g)
- Sodium 221.86 (mg)
Indicative values for a portion of 132 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 Coconut and Almond Semifreddo
- 24 cookies (petit)
- 1/4 cup milk
- 1 2/3 cups whipping cream
- 8.8 oz mascarpone
- 1/2 cup powdered sugar
- 1/4 cup coconut flour
- 1/3 cup chopped almonds
- 1/3 cup coconut flour
- leaves mint
Tools for the Coconut and Almond Semifreddo
- 1 Baking Pan
- 1 Mixer
- 1 Bowl
- Parchment Paper
- 1 Spatula
- Plastic Wrap
Steps for the Coconut and Almond Semifreddo
Take a 8×8 inch square pan and line the bottom and sides with parchment paper. Place the milk in a small bowl.
Dip the cookies in milk and place them on the bottom of the pan. If there are any gaps, cut cookies to size. I used petit cookies.
In the bowl, place the mascarpone and powdered sugar. Work a little with the mixer, then add the fridge-cold cream and continue working.
Also add 1/4 cup of coconut flour. Continue working with the mixer, being careful not to overbeat the cream, keeping it soft.
Pour the mixture over the cookies and level with a spatula. (If desired, you can alternate the cream with another layer of cookies).
Add the cream and mascarpone mixture, spread it evenly with a spatula and place another layer of cookies on top.
Cover the dessert with plastic wrap and place in the freezer for at least 6 hours, preferably overnight.
Meanwhile, whip the very cold cream for the topping and keep it in the fridge.
The next day, remove the dessert from the freezer and flip it onto a plate or tray, removing the parchment paper.
Take the whipped cream prepared earlier and spread it with a spatula over the entire surface of the semifreddo.
If you want to create some texture, pass a suitable spatula with a zigzag finish over the cream, or do the same with a fork.
Sprinkle about 1/4 cup of coconut flour and the chopped almonds over the surface of the dessert. The sides of the dessert should be coated with the remaining coconut.
To add a bit of color to an all-white dessert, scatter some mint leaves here and there. Store the Coconut and Almond Semifreddo in the fridge until ready to serve.
FAQ (Questions and Answers)
How do I store it?
In an airtight container in the fridge for a couple of days.
