SWEET CHERRY & COCONUT SEMIFREDDO WITH PISTACHIOS

 

Ingredients:

• 1/2 cup (75 g) shelled pistachios, roasted and unsalted
• 1 cup (150 g) sweet cherries, pitted and chopped coarsely, plus extra to serve
• 2 (51/2-ounce/160 g) cans coconut cream, chilled overnight
• 3 tablespoons honey or maple syrup or agave nectar 

Directions:

Line an 8-by-4 loaf pan or (or smaller) freezer-proof container with waxed paper.

Coarsely mash the cherries with a fork. Shell the nuts, then coarsely chop. Scrape the thick layer of coconut cream into a bowl.

Discard 1 tablespoon coconut water from each can, then add the remaining water to the bowl. Beat until thickened and soft peaks form. Beat in the honey (or maple syrup or agave nectar) and add one or two drops of rose extract, if desired.

Gently stir in the pistachios and cherries and spread the mixture into the prepared pan. Spread the surface level and freeze for at least 4 hours or overnight until firm.

If frozen overnight, transfer the semifreddo to the refrigerator 1 hour before serving. Invert onto a plate or board and peel away the plastic wrap. Cut into slices and serve scattered with extra cherries. Recipe makes 6 servings at 3/4 cups each. 

Nutrition (per serving): Calories: 184; Total Fat: 14g; Saturated Fat: 8g; Monounsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 9mg; Carbohydrate: 13g; Dietary Fiber: 1g; Sugar: 7g; Protein: 2g