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Serves
8
Prep
10
mins
Cooking
0
mins
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Coconut & Raspberry Semifreddo

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Directions
Step 1

Grease and line a loaf cake pan with baking paper.

Step 2

Beat the cream and condensed milk on medium speed for 5 minutes or until stiff peaks form.

Step 3

Gently fold through coconut and raspberries. Place mixture in the tin and smooth Sprinkle crushed pistachios over the top. Place some baking paper over the top to create a barrier and then place in the freezer overnight.

Step 4

Slice and serve immediately.

Ingredients
  • 600ml cream
  • 1 tin condensed milk
  • 1/2 cup McKenzie's Fine Desiccated Coconut
  • 250g fresh raspberries
  • 70g crushed pistachios

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Related Products


  • McKenzie's Fine Desiccated Coconut 500g

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McKenzie’s Fine Desiccated Coconut ads texture and a nutty flavour to your baking.

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