SALTED COCONUT & PASSIONFRUIT SEMIFREDDO

PREP + COOK TIME 30 MINUTES (+ CHILLING & FREEZING) SERVES 10

2 cups (500ml) coconut cream

(see tips)

6 eggs, separated

1/3 cup (115g) raw honey

or pure maple syrup

2 teaspoons vanilla extract

½ cup (50g) coconut milk powder 1 teaspoon sea salt flakes

1/3 cup (80ml) fresh passionfruit pulp ½ cup (25g) unsweetened

coconut flakes

¼ cup (60ml) fresh passionfruit

pulp, extra

1 tablespoon micro mint or small

mint leaves

1 Pour coconut cream into a medium metal bowl; place in the freezer for 30 minutes or until chilled.

2 Grease a 9cm deep, 11.5cm x 20cm loaf pan. Line with baking paper, extending the paper 5cm over sides of pan.

3 Beat egg yolks, 2 tablespoons of the honey and extract in a small bowl with an electric mixer on high for 5 minutes or until thick and pale. Transfer to a large bowl.

4 Beat egg whites in a clean small bowl with an electric mixer until soft peaks form. Gradually add remaining honey; beat until thick and glossy.

5 Whisk chilled coconut cream, coconut milk powder and salt in a medium bowl until slightly thickened. Gently fold egg whites and coconut cream mixture into egg yolk mixture. 6 Pour mixture into pan; freeze for 1 hour or until mixture has thickened slightly. Swirl through passionfruit pulp; freeze for at least another 3 hours or overnight until firm.

7 Stand semifreddo at room temperature for 5 minutes before inverting onto a platter.

Top with coconut flakes, extra passionfruit and mint to serve.