Coconut Semifreddo Popsicle

Name: Coconut Semifreddo Popsicle
Ingredients: 200 g (¾ cup and 2 Tbsp) coconut milk; 160 g (5.7 ounces) white chocolate, chopped; 20 g (1½ Tbsp) Malibu rum; 200 g (¾ cup and 2 Tbsp) heavy cream, whipped to soft peaks; 252 g (1½ cups) diced mangoes; 56 g (¼ cup) lychee puree; 1 tsp lemon zest; 80 g (3 ounces) tapioca maltodextrin; 120 g (½ cup) coconut oil; 28 g (¼ cup) confectioner’s sugar; 200 g (¾ cup and 2 Tbsp) mango puree; 28 g (2 Tbsp) dark rum; 56 g (¼ cup) granulated sugar; 3 g (1 tsp) agar agar; 75 g (⅓ cup) lime juice

Preparation info

Yields
24
pops

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Coconut Semifreddo

200 g (¾ cup and 2 Tbsp) coconut milk

Vegetarian
Gluten-free

Method

Coconut Semifreddo

Bring coconut milk to a boil in a small pot and pour over white chocolate. Use a hand-held 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, lychee puree and zest. Simme