Coconut and Chocolate Semifreddo

The coconut and chocolate semifreddo is a delicious and refined dessert, perfect for those who love the exotic combination of coconut with the intensity of chocolate. Here is the recipe:

Ingredients

• 250 ml of whipping cream
• 150 grams of sugar
• 3 egg yolks
• 100 grams of shredded coconut (or more if a more intense coconut flavor is desired)
• 50 grams of dark chocolate
• 50 ml of coconut milk (optional, to enhance the coconut flavor)
• A pinch of salt

Preparation

1. Start by melting the dark chocolate in a double boiler until it becomes a smooth cream. Then let it cool slightly.
2. In a bowl, whip the egg yolks with sugar until they reach a foamy and pale consistency.
3. In a separate bowl, whip the cream until it is very firm.
4. If you have decided to use coconut milk, you can add it to the mixture of yolks and sugar, stirring gently to not deflate it.
5. Fold in the shredded coconut into the mixture of yolks, sugar, and coconut milk, mixing gently from top to bottom to keep the air in the mixture.
6. At this point, also gradually add the whipped cream, continuing to mix gently.
7. Take the melted chocolate and let it fall in a thin stream into the mixture, creating chocolate swirls, or mix lightly to achieve a marbled effect.
8. Pour the mixture into a loaf pan lined with parchment paper or clear film.
9. Put the semifreddo in the freezer for at least 4-5 hours or until it is well solidified.
10. Before serving, remove the semifreddo from the freezer and let it stand at room temperature for a few minutes, then unmold and slice.

Curiosity

Semifreddo is a type of spoon dessert that can be flavored in many different ways. The coconut and chocolate version combines the freshness and tropicality of coconut with the decisive creaminess of dark chocolate, creating a pleasant contrast on the palate. It is a dessert particularly suited for the summer season or to conclude an exotic or tropical-themed dinner.