Ingredients for Banana Coconut Semifreddo
- 2 ripe bananas
- Low Fat Vanilla Yogurt
- Low Fat Evaporated Milk
- Pineapple Juice
- Coconut Essence
- Ground Nutmeg
- 1 cup full-fat coconut milk
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- pinch of salt
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How to Make Banana Coconut Semifreddo
- Combine 2 ripe bananas (sliced), 1 cup full-fat coconut milk, 1/2 cup heavy cream, 1/4 cup granulated sugar, 1 teaspoon vanilla extract, and a pinch of salt in a high-powered blender.
- Blend until completely smooth and creamy. You may need to stop and scrape down the sides of the blender a few times.
- Pour the mixture into a 1-liter airtight container. Lightly grease the container beforehand to prevent sticking.
- Freeze for at least 4-5 hours, or until solid. For best results, freeze for 6-8 hours to allow for optimal texture.
- Let the semifreddo sit at room temperature for 10-15 minutes before scooping and serving. This will make it easier to serve.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
40g
Fat
1g
Carbs
4g
