Avocado Coconut Strawberry Semifreddo Recipe

If California were a summer dessert, this semifreddo recipe would be it.

Here in the Golden State, summer corresponds to the height of avocado and strawberry seasons. And, when they’re in their prime, we use both as often as possible. We know you probably already have many avocado recipes, but how many avocado dessert recipes do you have?

How To Make A Dessert With Avocado

Avocado desserts are uncommon, but they really shouldn’t be. We love avocado in the Mexican ice pops known as paletas. The high fat, major creaminess, and subtly sweet flavor of the fruit make it a perfect dessert ingredient. However, they’re also delicious in cheesecake, Key Lime Pie, and even mousse.

The common factor? All those desserts are airy, creamy, bright, and not too sweet. Here we combined those ideas with this frozen dessert that’s like a culinary snapshot of summer.

We created this recipe to celebrate the best flavors of the season with our friends at California Grown. It has flavors that, like California, are inspired by other places but still very unique. The frozen avocado, coconut, and lime taste a bit like a Mexican paleta. And the base technique is that used for the traditional frozen Italian dessert known as semifreddo. Thanks to the unique combination of avocado, lime, and strawberries, it then gets a very California twist!

But What Is A Semifreddo?

But first, let’s talk semifreddo. It’s a traditional Italian dessert that is pronounced “semi-fray-doh” and translates to “half-frozen.”

This dessert is made by freezing a mixture of Italian meringue, whipped cream, and many delicious flavors. The result is a light, airy, delicious frozen dessert. Oh, and it usually serves partially melted, so the texture is like a frozen mousse.

Tips To Make Avocado Semifreddo

We’ve nicknamed this recipe “semifreddo light” because it’s much quicker and easier to make than the classic dessert. Traditional semifreddo is made by folding together Italian meringue and whipped cream. The result is a seriously delicious frozen dessert, but it requires a certain level of cooking skills.

But, as promised, this is an even easier version of classic semifreddo. Here you blend the ingredients, then layer them and wait until it’s completely frozen.

Like our home state of California, we like to say this semifreddo recipe is easy, breezy, and laid back. Here are a few tips to have complete success with this Avocado Semifreddo:

• Choose Ripe Local Avocados: You’ll want to make this dessert recipe between Spring and Fall because that’s prime California avocado season. Translation: it’s when you’ll get the best avocados around.
• Keep It Simple: This version of semifreddo is faster and easier to make, thanks to the combination of avocados and coconut. Those two ingredients make for a perfect balance of flavor, fat, and creaminess. So, instead of making meringue from scratch, you mix these two ingredients for just as luxurious a texture!
• Use Full Fat Coconut Milk: For the most flavor, you’ll want to use full-fat coconut milk (i.e., not “lite”). If you don’t like coconut milk or can’t find it, feel free to use heavy cream instead!
• Make It Airy: This recipe yields a semifreddo that is a touch denser than is traditional. The blender or food processor is critical to make this dessert light and airy. To ensure the base mixture gets airy, let the blender or food processor run for at least 60 seconds. Also, you can fold in an additional 1 cup of whipped cream to the base before freezing it.
• Personalize The Flavor: Please make the recipe as written because it’s delicious. However, this recipe can be personalized! A few easy variations are: fold in toasted pistachios, fresh raspberries, or flaked coconut instead of the strawberries. And, when you serve it, top the semifreddo with a quick chocolate sauce, whipped cream, and other berries!

Essential California Avocado Information

The key to this recipe is the California avocados, so let’s get on the same page about them, shall we?

There are more than 3,500 avocado growers across California, and they’ve grown with a significant focus on quality and freshness. The fruit is grown on approximately 54,000 acres throughout Central and Southern California from Monterey to San Diego. The Golden State’s terroir and coastal climate make for ideal growing conditions for the best avocados around.

In this recipe, we use Haas avocados, which are California natives just like us! The Hass variety of avocado was discovered almost 100 years ago by Rudolph Has in La Habra Heights.

To this day, every Hass avocado in the world can trace its lineage to the original Mother Hass Tree. About 96 percent of the avocados grown in California are Haas. That means they’re the most common avocado you’ll come across when you head to the grocery store.

In your culinary adventures, you may come across the other six avocado varieties grown commercially in California. They are the Bacon, Pinkerton, Fuerte, Gwen, Reed, Zutano, or Lamb Haas avocados.

How To Support California Farmers

There are many easy steps you can take numerous easy steps you can take to support California farmers. From seeking out the “California Grown” label to looking for the origin of the ingredient you are buying, here are tips to help you support California. Of course, a significant step is to buy in-season produce because that’s when it’s most flavorful.

To help you do just that, check out this list of what’s in season in California and then get in the kitchen to make this delicious summery dessert!

Go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!