Sometimes you put the lime in the coconut and drink it all up. And sometimes it’s autumn and that just doesn’t really seem like a viable option.
On those occasions, may I suggest a semifreddo? Obviously this would be great with any tropical fruit as well, but who knew that coconut and plum was such a bomb combo? Not me, until I tried it.
The idea of roasted stone fruit with something creamy is not a new one. But there’s a good reason for that, and it’s deliciousness. You will never find me being a snob about food – if something tastes good, I want it. I don’t care if I’ve ‘seen it before’
But still, variety is the spice of life, and as much as I will never get sick of a dollop of mascarpone on a roasted peach, the combination of coconut and roast plum proves that it’s always a good idea to try new things.
This semifreddo is my slightly simpler adaptation of this Martha Stewart recipe, and it’s a cracker. I’ve boiled it down to a three-ingredient job, and you end up with something truly greater than the sum of its parts.
The thing I love about good semifreddo is the texture – that completely luscious, light and airy cream which is so much less dense than ice cream, but no less satisfying for it.
The semifreddo is fragrant, and tastes purely and strongly of coconut. The roasted plums are sweet, sharp and sour, and have a richness to them that I adore.
When the two cross paths? It’s an unexpected delight. Not to mention that the snow-white cream looks incredible dotted with oozingly purple roasted fruit. These two flavours don’t necessarily grow together, but they definitely go together.
So tell me what you’re doing this weekend? I think whether you’re just coming into Winter or Summer, this recipe is the one!
- 1 x 16oz (400ml) coconut milk
- 1 x 16oz (400ml) condensed milk
- pinch of salt
- 1 cup (250ml) heavy cream
- 4-6 plums
- 3 tbsp caster sugar
- Place the coconut milk, condensed milk and salt into a large saucepan and bring to the boil, stirring constantly.
- Cook for a further 10 minutes or so, until thickened to the texture of thin custard, then pour into a heatproof bowl and cool slightly, before chilling in the fridge.
- Whip the cream to soft peaks, and then fold into the chilled coconut mixture.
- Line a loaf tin with plastic wrap, and scrape the coconut mixture in, and then cover and place into the freezer for at least 4 hours.
- To roast the plums, wash and halve them and remove the stones. Place into a snug fitting roasting dish, and sprinkle over the sugar. Roast at 200C for between 10 and 20 minutes, or until tender and juicy.
- Serve the semifreddo in slices with the roasted plums.
Wow that sounds scrumptious! Love how creamy and refreshing it looks :)
Really love that last picture with the plum juice and melted ice cream left on the plate. This sounds like a great Summer recipe and will put it on my list for when we eventually get some sun!
Totally with you. Semifreddo has the best texture!! And this recipe has such a fabulous flavour!
This got my eye. Looks sooooo easy, but so fancy too! One question, is the condensed milk sweetened condensed milk? Thanks!
It is! I’m pretty sure that’s the only kind of condensed milk? Cheers!
Made this over the weekend. Everybody loved it! Served it with fresh berries since too lazy for the grill… but hey, it was the weekend! Thanks for the fun idea.
Yaaaayyyy! So glad you tried it and it was a hit! I totally forgive you on the berries, because I bet they were a perfect combo.
This looks like a seriously yummy combo… I’m loving that it’s nay on June, in Brisbane, but it’s not freezing? So we can still eat frozen desserts? What is going on???
This weekend I made an apple tea cake and watched approximately 80 episodes of gossip girl.
This looks sooooooo good! Need this RIGHT NOW especially with the Heatwave going on here, this would be phenomenal! <3
Your recipe sure is calling to me. Would you mind if I get a tad O.C.D. here? I am curious about the “16 oz.” designations for the cocnut milk and sweetened condensed milk. Typically a can of the condensed is 14 oz. And Coconut milk usually is in the 14 or 14 1/2 oz. range. Would you recommend to use 1 full can of each?
Hey Jeff – one full can will do it!
I *wish I were eating this – instead we’re prepping for renovations that start today. I might be eating this or something similar by the tub-ful but the end of this week :D
I wouldn’t have thought of coconut and plums together, but it sounds like a great combination! Yum!
looks so good, can u make it a couple of days ahead & lift out of the freezer before serving ?
Absolutely! I wouldn’t do it more than three days ahead, though. xx
This looks amazing! Love the flavor combinations and the colorful photos are super fun!