Coconut and Chocolate Semifreddo

Lynnda Cloutier


Very little work for a spectacular dessert. And you can vary the fruit topping to suit the season.


★★★★★ 1 vote



  • ·
    1 t. orange flower water (found in liquor stores)
  • ·
    1 1/4 cups fresh ricotta cheese, drained
  • ·
    3/4 cup sugar
  • ·
    3/4 cup shredded coconut
  • ·
    1/2 t. vanilla extract
  • ·
    4 oz semisweet chocolate, chopped
  • ·
    2 cups heavy cream
  • ·
    2 kiwi fruit
  • ·
    2 star fruit
  • ·
    1 ripe mango
  • ·
    1 ripe papaya (pawpaw)

How to Make Coconut and Chocolate Semifreddo


  1. Dampen a sheet of parchment paper with the orange flower water. Use the paper to line a 9 x 5 inch loaf pan. Process ricotta, sugar, coconut and vanilla in food processor or blender until smooth. Stir in chocolate. Beat cream in large bowl until stiff, then carefully fold it into the mixture. Spoon mixture into the prepared pan. Freeze for 4 hours. cut the kiwi fruit and star fruit into slices and the mango and papaya into thin segments. Decorate with the fruit and serve in thick slices. Serves 4 to 6

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About Coconut and Chocolate Semifreddo

Course/Dish: Chocolate Other Desserts

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