Coconut & Raspberry Semifreddo

Grease and line a loaf cake pan with baking paper.

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

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

Slice and serve immediately.