Coconut Semifreddo Popsicle

Name: Coconut Semifreddo Popsicle
Ingredients: 200 g coconut milk; 160 g white chocolate, chopped; 20 g Malibu rum; 200 g heavy cream, whipped to soft peaks; 250 g diced mangoes; 50 g lychee puree; 1 tsp lemon zest; 200 g mango puree; 25 g dark rum; 50 g granulated sugar; 3 g agar agar; 75 g lime juice; 80 g tapioca maltodextrin; 120 g coconut oil; 30 g confectioner’s sugar

Preparation info

Yields
24
Pops

Difficulty
Easy

Appears in

Bachour

By Antonio Bachour

Published 2013

About

Ingredients

Coconut Semifreddo

200 g coconut milk
160 g white chocolate, chopped
20

Dessert
Gluten-free
Vegan

Method

Coconut Semifreddo

Bring coconut milk to a boil in a small pot and pour over white chocolate. Use a hand blender to blend until smooth. Add Malibu rum and set aside to cool before folding in whipped cream.

Mango Lychee Compote

In a small saucepan, combine mangoes, sugar, puree and zest. Simmer until fruit has softened and liquid thickened,