Pina Colada Semifreddo
Bursting with bold notes of coconut and tangy pineapple, these cold and creamy delights are as refreshingly sweet as a day spent in tropical paradise.
Servings 12 Servings
Ingredients
- 1 14- ounce bag sweetened Flaked coconut
- 2 14- ounce cans sweetened condensed milk divided
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 1 13.5- ounce can unsweetened coconut milk
- 1 6- ounce can pineapple juice
- ¼ cup water
- ½ teaspoon coconut extract
- 1 ½ cups heavy whipping cream
- Garnish: fresh pineapple pieces
Instructions
- Preheat oven to 350 degrees. Line a 13x9-inch baking pan with parchment papr.
- In a large bowl, stir together coconut, 1 can condensed milk, vanilla, and salt until well combined. Spread mixture in prepared pan.
- Bake until edges are golden brown, about 30 minutes. Let cool completely. Tear macaroon into small pieces and set aside.
- Prepare a large bowl of ice water for ice bath. In a medium saucepan, bring coconut milk, pineapple juice, ¼ cup water, and remaining 1 can condensed milk to a boil over high heat. Reduce heat, and cook at a rapid simmer, stirring frequently, until thickened, about 10 minutes. Remove from heat; stir in coconut extract. Place saucepan in prepared ice bath and stir until mixture is cool, about 4 minutes.
- In a large bowl, beat cream at high speed until stiff peaks form, about 2 minutes. Gently fold whipped cream into coconut milk mixture. Divide among two (6-well mini) Bunt pans. Freeze until firm, about 6 hours. (makes 12)
- Press macaroon pieces into each semifreddo forming an even layer. Freeze for 2 hours.
- Let stand at room temperature for 5 to 10 minutes. Invert onto a serving platter. Garnish with pineapple pieces, if desired.
