Coconut semifreddo recipe by of 09-07-2018 [Updated on 18-12-2018]
The coconut parfait is the spoon dessert that you can prepare throughout the year, even better if in summer! The basis of this cold coconut dessert born from the union of soft whipped cream and Italian meringue with the addition of coconut, of course. To serve mine in a particular way coconut parfait, I chose to use a vortex mold and then I added some chocolate topping on the surface. In my house it was super appreciated and is at the top of the list of the tastiest ice cream cakes of this summer;) The recipe is very simple, the result is perfect, if you try it then let me know if you liked it too;) Basins .
How to make coconut parfait
Prepare the syrup by dissolving the sugar in the water in a saucepan over the fire. At the boiling point, wait for the syrup to reach a temperature of 121 °
Then prepare the Italian meringue. Beat the egg whites until stiff and add the sugar syrup slowly.
Continue to whip until the mixture is completely shiny, firm and above all until the bowl is cold.
Then whip the cream until stiff and add it to the meringue.
Add the coconut flour and mix gently from bottom to top.
Transfer to the mold, cover with cling film and place in the freezer for at least 6 hours.
Your coconut parfait is ready, turn it upside down on a serving plate and decorate it with a chocolate or caramel topping.
Semifreddo with rum and coconut caramelized bananas
In a small bowl, chop the coconut cream into small pieces.
Cover it with about 50 ml of boiling water and let it soak and cool (a thick cream of coconut pulp will form).
Alternatively, open the coconut, store the milk and mix it with the grated pulp.
Cut the bananas into slices.
Spread 50 g of granulated sugar in a non-stick pan and melt it over medium heat (do not turn the sugar for any reason).
When the sugar has completely dissolved, raise the temperature and caramelize it.
When the sugar appears a nice golden-brown color, remove it from the heat and add the butter.
Sauté the sliced bananas in the pan with the caramel for 1-2 minutes. Pour in the half a glass of rum and flame.
When the flames go out, add two tablespoons of water (this keeps the caramel fluid).
Keep about half of the caramelized bananas and caramel for decoration, let cool and blend the rest.
Whip the cream until stiff, not too firm, with the remaining 50 g of sugar.
Gently stir in the banana puree and coconut.
Pour the mixture into silicone molds and refrigerate for 4-6 hours.
Turn out the parfaits and serve accompanied by caramelized bananas and some caramel curlicues.
A dessert to offer after a meal on a sunny day? Here is the schocolate hemifreddo, which you can accompany with natural yogurt or with homemade whipped cream, to complete and serve the dessert. Here recipe.
In the face of milk intolerance ... my son invited some friends to dinner for his thirteenth birthday and asked me for a fresh and delicious dessert. Since I would have worked late that day, I prepared this coconut parfait 24 hours in advance, guaranteed result!
250 g plain or coconut yogurt
10 g gelatin sheets (isinglass)
Nutella or Chocolate for garnish
Whip the cream, keeping 2-3 tablespoons aside. I recommend, it must be very cold to fit perfectly. Slowly add the sugar making it dissolve well.
Once the cream is well whipped, add the yogurt and the coconut flour and mix with a spatula, with movements from the bottom upwards, without letting the cream disassemble.
Put the gelatin sheets to soak in cold water for 2 minutes, then squeeze it and put it in a bowl with the cream that you had set aside. Put the cup in the microwave for 30 seconds at maximum power, then stir. You will see that the isinglass will dissolve quickly. If you don't have a microwave, you can melt it in a saucepan, heating the cream first.
Add this mixture to the semifreddo, stirring quickly to mix the isinglass.
Pour everything into a loaf pan lined with parchment paper and put it in the fridge for at least 6 hours. When it's time to serve, remove the semifreddo from the mold and add the melted chocolate or a little nutella on the surface.
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Coconut parfait - Recipes
Hi girls, these days I imagined being on the beach, lying under the umbrella to rest a bit. while the gentleman who sells fresh coconut passes by.
And so, inspiration came to me.
I guarantee you that it is very good, if you use fresh cream like I did, you can sweeten it as much as you want.
I put a little sugar in it, so it's not very sweet, but it tastes like a coconut ice cream.
- 300 g dry biscuits
- 100 g butter
- 2 tablespoons of water approximately
- 300 g grated coconut
- 400 g fresh cream
- 3 tablespoons of sugar
- 7 g isinglass
- Spreadable chocolate (Nutella)
Whip the cream with the sugar and add the gelatin previously soaked in fresh water and well squeezed, then dissolved in two tablespoons of milk.
And finally, add the coconut.
Line the mold with plastic wrap.
Spread a layer of coconut mousse on the bottom, lay the first biscuit base.
Cover again with the remaining mousse and complete with the other piece of biscuit.
Refrigerate for 4-5 hours.
Turn out the cake, place it on a serving plate and decorate with the chocolate cream.
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Recipe Coconut parfait by Melania Di Simone
The recipe for semifreddo al coconut with mascarpone cheese And chocolate dark.
Ingredients for 5 people:
& # 8211 120 gr. of dark chocolate
& # 8211 80 gr. of coconut flour
& # 8211 250 gr. of mascarpone
& # 8211 100 gr. of sugar
& # 8211 200 ml. whipping cream (a small package)
& # 8211 a sachet of vanillin
& # 8211 a pack of saiwa gold
& # 8211 coffee to taste
Description of the preparation:
Put the mascarpone, the sugar, the coconut flour, vanilla and chocolate cut into small pieces, beat with whips. In another bowl, mount the cream very cold, add to the previously prepared mixture and mix with a wooden spoon. Line a loaf pan with some film sticking out from the edges, spread a layer of cream, wet the saiwa gold in the coffee, place them on the layer of cream and spread another layer and so on until you reach the top of the container.
Cover with plastic wrap and place in the freezer for 3-4 hours. Once removed from the fridge, turn the mixture onto a tray and sprinkle with cocoa bitter.
Coconut parfait - Recipes
Lately I often prepare desserts based on what I find myself in the refrigerator to take out & # 8230. This weekend I had coconut yoghurt in the next deadline so I thought I'd take advantage of it. I didn't want to make the cuddly donut yet, so I thought about making some kind of coconut mousse (not really a mousse, it's a cream-mousse-ice cream mix), sandwiched between two discs of sponge cake with a chocolate coating. and cream.
For lovers of coconut and soft desserts it is perfect & # 8230.
2 discs of sponge cake no more than 2 cm high
for & # 8220cream & # 8221:
250 grams of coconut yogurt
1 cup (about 100 g) of grated coconut
10 grams of food gelatin sheets
200 ml of fresh cream
150 grams of sugar
100 gr of couverture chocolate
or 100 grams of dark chocolate and 2 tablespoons of icing sugar
20 gr of butter
2 tablespoons of powdered sugar
Prepare the & # 8220crema & # 8221: soak the gelatine leaves in cold water. Heat a couple of tablespoons of cream and dissolve the gelatin in it. Work the yogurt with the sugar and coconut with a hand whisk. Add the gelatin (no problem if it is still hot) and mix. Whip the remaining cream, set aside a couple of spoons and gradually incorporate the remaining cream into the mixture, mixing from the bottom upwards.
Place the first disc of sponge cake on the bottom of an opening circle cake pan, wet it with the pineapple juice and cover it with the coconut cream. Wet the second disc as well and cover the mousse with it.
Melt the chopped couverture chocolate and the butter in a double boiler or in the microwave, stirring occasionally to mix well. If the chocolate is dark add during the melting a couple of tablespoons of sifted powdered sugar.
Pour the hot chocolate on the surface of the sponge cake and cover the whole disc well with the help of a spatula. Place in the refrigerator to cool for about ten minutes.
Add a couple of tablespoons of sifted icing sugar to the cream set aside and work again with an electric mixer for one minute. Fill a pastry bag and decorate the surface of the cake with sprigs of cream.
Leave the cake to rest in the refrigerator for 3 & # 8211 4 hours.
hello I'm faith excuse the question .. a variant to coconut yogurt exists for this kind of cake ?? because it is difficult to find this type of yogurt (for example I have not found it anywhere) thank you very much.
Hi Faith, you can make it with any yogurt, no problem! If you still want to put the grated coconut, use a yogurt that goes with it, like banana or pineapple, something tropical. If, on the other hand, you want to avoid coconut altogether, you can safely use your favorite yogurt. advice to berries. The only fear in this case is that the cream remains a little too liquid to be spread (the coconut firms it up a bit). at the limit put it in the refrigerator for a moment so the gelatin starts to take effect and solidifies a little. I hope you do well, let me know!
Preparation of the semifreddo
1) Wash and clean the strawberries for semifreddo with mascarpone cheese, cut 300g into chunks and mix them with the mascarpone, the meringue crumbs and the remaining egg whites (previously whipped).
2) Arrange a disc of meringue on the serving dish, spread it with a thick layer of mascarpone cream, complete with the second disc and let the semifreddo with mascarpone cheese in the freezer for about 4 hours.
3) Remove the dish from the freezer at least an hour before serving, decorate it with the freshly grated coconut and accompany with the previously cleaned and blended strawberries to form a puree.
The coconut parfait
Follow the instructions below to make the recipe perfectly and impress all your guests.
- The coconut parfait It is a typically summery dessert. After whipping the egg yolks with the sugar, heat the mixture in a saucepan with some milk to which you will add by mixing the coconut and warm milk. Keep cooking for a few minutes, just long enough for the milk to be completely absorbed. In the meantime, line a mold with parchment paper on which you are going to pour the melted chocolate in the microwave. Let it cool for a few minutes in the fridge.
- At this point of the recipe whip the cream and add it to the mixture that you will pour over the layer of chocolate. Six hours in the freezer for cooling, after which you can serve yours coconut parfait, reminding you to take it out half an hour before.
Follow the instructions below to make the recipe perfectly and impress all your guests.