Food and Travel Magazine | Raspberry and coconut semifreddo
Creamy coconut meets the tartness of summer's berry harvest in this vibrant ice cream cake recipe.
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at foodandtravel.com.
Cooking tools:
- Blender
- Fine-mesh sieve
- Loaf pan
- Ladle
- Plastic wrap
- Measuring cup
- Saucepan
- Stove
- Mixing bowl
- Whisk
- Measuring spoon
- Spoon
- Spatula
- Freezer
- Serving platter
Ingredients
- 180g caster sugar
- 350g raspberries
- 150ml coconut cream
- 2 egg whites (or equal quantity pasteurised egg whites if preferred)
- 110g caster sugar
- 125ml double cream
- 125g firm, dry raspberries
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Food and Travel Magazine | Coconut and Raspberry Ripple Ice-Cream
foodandtravel.com
Coconut and raspberry cake
womensweeklyfood.com.au
Coconut and Raspberry Cake Recipe That’s Soft and Sweet
aboutyogurt.com
Raspberry & coconut trifle cake recipe | Good Food
bbcgoodfood.com
Raspberry Semifredo Recipe | myfoodbook | How to make semifredo
myfoodbook.com.au
Raspberry coconut cream
womensweeklyfood.com.au
Sweet & Tangy Raspberry Coconut Cake Recipe for Summer Joy
azcuisines.com
Raspberry and coconut trifle | Nourish plant-based living
nourishmagazine.com.au