Strawberry Semifreddo

About this recipe

Semifreddo is an Italian dolce whose name means "half frozen"—it’s delightfully cold like ice cream yet can be sliced like a cake, which is its charm. For this recipe, timed for peak strawberry season, I made a refreshing strawberry semifreddo using fresh strawberries and canned coconut milk. It’s perfect for those avoiding dairy or anyone who loves the scent of coconut. When I actually made it, the steps turned out to be simpler than I expected, and simply letting it set slowly in the freezer gave it a café-style finish.

Ingredients (serves 6)

• Strawberries　約14粒（約500g）※飾り用を含む
• Canned coconut milk（缶）　1缶（約300ml・フルファット推奨）
• Currant (red currant) or raspberry jam — 60g (for adjusting sweetness)
• MCT oil or coconut oil — 1 tablespoon
• Zest of 1 organic lemon (grated)
• Egg yolks — 3 (preferably from low-temperature pasteurized eggs for cooking)
• Sea salt — a pinch (to enhance the flavor)
• Organic vanilla powder or vanilla paste, 小さじ1/2
• Mint leaves, a small amount (for garnish)

How to make

1. Chill the coconut milk well in the refrigerator, or transfer it to a bowl and chill it in the freezer for about 15 minutes to make it firmer. Using the solid, cream-like portion from the can will make it even smoother.
2. Place 10 strawberries, 30g currants, MCT oil (or coconut oil), and grated lemon zest in a blender and blend until smooth. Set aside a few strawberries and a small amount of the purée for garnish.
3. Place the egg yolks, the remaining 30g currants, vanilla, and sea salt in a bowl and heat over a bain-marie, stirring constantly. Heat until the mixture becomes velvety and has increased slightly in volume (aim for the center to reach about 70–75°C). After thoroughly heating, cool quickly by setting the bowl in cold water. *If you are concerned about using raw eggs, use pasteurized eggs or heat them thoroughly.
4. Add the chilled coconut milk to the egg yolk mixture from step 3, then lightly whip with a hand mixer or whisk to incorporate air. Whitening and becoming fluffy at this stage will give a better texture.
5. Pour half of the coconut milk base into a mold (a loaf pan or a small terrine mold), then chill in the freezer for 10–15 minutes to firm it slightly. Next, pour in the strawberry purée so it forms a layer, then pour in the remaining coconut milk base. For a neat cross section, spoon decorative lines of strawberry purée across the surface.
6. Cover with plastic wrap and freeze for about 6 hours or longer (preferably overnight) until fully set. If it becomes too firm, let it sit at room temperature for 15–20 minutes to make slicing easier.
7. Remove from the mold, cut to your preferred thickness (about 2–3 cm as a guide), and place on plates. Garnish with the reserved strawberry purée, sliced strawberries, and mint to finish.

Nutrition and Health Points

Because this semifreddo is made mainly with coconut milk, it contains no dairy and can be enjoyed as a lactose-free dessert. Coconut contains medium-chain triglycerides (MCTs), which are readily used for energy, but it is relatively high in fat, so it’s best to keep portion sizes modest. Strawberries are rich in vitamin C and dietary fiber, and even in a sweet sauce you can get vitamins and polyphenols derived from the fruit. Egg yolks supply high-quality protein and vitamins, making this a satisfying dessert. If you freeze it and eat it little by little, it’s easier to avoid consuming excess calories.

Variation Tips

• To make it lower-calorie: replace currants with grated apple or a low-sugar berry sauce, and reduce the oil.
• If you want to use dairy: replace half the coconut milk with unsweetened yogurt or heavy cream to add richness.
• If you want to change the texture: mixing crushed nuts or oats into the layers adds a satisfying crunch.
• If you want to add an alcoholic aroma: add 1–2 teaspoons of rum or liqueur for an adult version.
• If you don't want to use eggs: you can substitute with a heat-treated custard alternative (store-bought powder), or thicken coconut cream with cornstarch.

Summary

This semifreddo, with the tartness of fresh strawberries and the gentle sweetness of coconut milk, is perfect for spring and summer. It's surprisingly simple to make, and the keys to a delicious result are thoroughly heating the egg yolks in a bain-marie and allowing enough time to chill and set. Our team also praised it, saying, “It's easier to slice than we expected, and it looks so cute.” Letting it come back to room temperature briefly before serving brings out the flavors, so it's recommended for guests or as a special-occasion dessert. Please try it with seasonal strawberries.

Disclaimer: The information in this article is for general informational purposes only and does not constitute medical advice. Please consult a qualified healthcare professional before making any health-related decisions.