Food & Cooking Recipes Dessert & Treats Recipes Coconut-Lime Semifreddo 3.5 (28) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 9, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 30 mins Servings: 12 This is a rich and satisfying frozen coconut dessert, speckled throughout with tangy lime zest. Ingredients 1 can (13.5 ounces) unsweetened coconut milk 1 can (14 ounces) sweetened condensed milk 1 tablespoon finely grated lime zest (from 2 limes) ¼ teaspoon coarse salt 1 ½ cups cold heavy cream ½ cup sweetened shredded coconut, toasted ½ ripe mango, thinly sliced Directions Line a 4 1/2-by-8 1/2-inch loaf pan with parchment, leaving a 4-inch overhang on all sides. Prepare a large bowl of ice water. In a medium saucepan, combine coconut milk and condensed milk and bring to a boil over high. Reduce heat and cook at a rapid simmer, stirring frequently, until thickened, 10 minutes. Remove from heat and stir in lime zest and salt. Place saucepan in bowl of ice water and stir until mixture is cool, 4 minutes. In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 2 minutes. Gently fold whipped cream into coconut milk mixture. Pour into loaf pan; evenly sprinkle coconut over top. Freeze until firm, 6 hours (or, covered, up to 3 days). Let sit 20 minutes at room temperature. Invert onto a serving platter; peel away parchment. Layer mango on top and serve. Petrina Tinslay Cook's Notes In place of mango, you can use thinly sliced fresh pineapple as the tropical topping. Rate it Print