The traditional frozen Italian dessert, semifreddo, gets a decidedly California twist thanks to the combination of avocado, lime, and strawberries! This Avocado Coconut Strawberry Semifreddo recipe will for sure become one of your favorite desserts!
2tablespoonsextra virgin coconut oilplus more for lining the pan
12mediumfresh strawberriestrimmed and halved, plus more for garnish (optional)
11/2 cups, plus 1 tablespoonpowdered sugardivided
1(13.5 ounce) cancoconut milk(not low fat or light!)
2medium ripeHass avocadoshalved and pits removed
1mediumLimezested and juiced (should be about 1 tablespoon juice and 2 teaspoons zest), plus more for garnish (optional)
2teaspoonspure vanilla extract
1/4teaspoonkosher salt
Instructions
Prepare The Loaf Pan: Rub a spoonful of the extra coconut oil on the inside of an 8.5-by-4.5-inch metal loaf pan (1 pound capacity), then line with a piece of parchment paper (you may need to trim it to fit), letting a few inches overhang on each side.
Macerate The Strawberries: Combine the trimmed and halved strawberries with one tablespoon of the powdered sugar, turn it to coat all the berries in the sugar, then set the mixture aside for at least 5 minutes.
Make The Avocado Semifreddo: Combine the can of coconut milk, the flesh of the two ripe avocados, the remaining 1 1/2 cups powdered sugar, the remaining two tablespoons of coconut oil, all the lime juice, vanilla extract, and sea salt in a blender or food processor and process until the mixture is smooth and uniform in color. Let the blender or food processor go another 30 to 60 seconds to incorporate air into the semifreddo base.Remove the blender carafe or food processor bowl and stir in the lime zest. Arrange the macerated strawberries in a single layer in the bottom of the loaf pan (they may overlap a bit which is fine!), then pour the avocado mixture on top and smooth it out with a spoon or spatula (try to make it pretty smooth because this will be the bottom of the semifreddo when you serve it).Cover the semifreddo loosely with a piece of plastic and place it in the freezer until it is frozen through, at least 4 hours and up to 72 hours (if you're freezing it for more than 8 hours, cover it well in plastic wrap, so it doesn't get freezer burn).
Serve The Avocado Semifreddo: Remove the semifreddo from the freezer about 20 minutes before you want to serve it (and up to 40 minutes in advance). The semifreddo is ready to serve once it is easy to slice and has the texture of frozen mousse, but it isn't so soft that it's melty.When ready to serve the semifreddo, pull up on the parchment overhang to remove it in one piece from the loaf pan (if it is resisting, dip the exterior of the loaf pan in a pan or bowl of warm water to help loosen it). Using a sharp serrated knife, cut the semifreddo into 1-inch thick slices.You can serve the semifreddo as is or top it with whipped cream (coconut or traditional), with a simple chocolate sauce or chocolate zest, or extra sliced berries and lime zest, as desired.