Get wild with this creamy avocado “semifreddo” with strawberries and basil. It is perfect for the summer and serves 12.
Author: Lisa Lin
Type of recipe: dessert, vegan, gluten-free, paleo
Oil a loaf pan and line with plastic wrap. Make sure the wrap sticks out about 3 to 4 inches from the pan.
Open the coconut milk cans and drain the liquid. Spoon out the coconut milk from the can, but do not use the coconut remaining solids. Save the coconut water for shakes or sauces.
Using an electric mixer, whip the coconut cream at medium-high speed for about 2 minutes. The cream should have a whipped cream-like consistency. Set aside.
Extract the pulp of the avocado. In a blender or food processor, mix the avocado, maple syrup, basil, and lemon juice until smooth.
Add the avocado mixture over the coconut cream and mix until well combined. Add the strawberries and pistachios.
Pour the mixture into the loaf pan and even the surface. Use the remaining border of the plastic wrap to cove the upper part of the baking pan.
Leave in the freezer for 6 hours or overnight, until the “semifreddo” is set and firm.
When ready to serve, softly pull the wrapping paper to check if the semifreddo can be released easily. If not, fill a large baking tray with about 1 cm of hot water. Put the pan in it for 30 seconds to 1 minute. This should help release the semifreddo.
Slice and serve immediately. Cover with more strawberries or any berry that you like!
Freeze what is left. Try not to leave it in the freezer for too long, since it will change its color.
Coconut cream vs coconut milk: the coconut cream has a thicker texture than coconut milk. Nevertheless, coconut cream usually has more stabilizing agents.
Extracting the cream: when the coconut milk is cold, you will find that the milk separates into three layers: water, coconut cream, and a coconut solids layer. Make sure you drain the coconut water and ONLY take the cream.
Do not use light or skim coconut milk. It does not separate as whole coconut milk.
If you want a stronger basil flavor, you can make a basil and maple syrup infusion. Heat the maple syrup in a pot with 4 or 5 basil leaves. When the syrup starts bubbling, turn off the heat and allow it to cool at room temperature for about 15 to 20 minutes. Leave 3 basil leaves with the maple syrup and mix with the avocado and lemon juice.