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    Pineapple and Coconut Semi Freddo Dessert

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    Pineapple and Coconut Semi Freddo Dessert

    Serves: 6


    • 3 queen pineapples
    • 1 medium orange
    • 100g sifted icing sugar
    • 200ml carton of coconut cream


    1. Halve 3 queen pineapples lengthways through the green tops. Carve around the insides of each half to within 1cm of the skin. Scoop out the flesh, leaving 6 shells. Chop the flesh and purée in a food processor or blender until fairly smooth.
    2. Tip into a bowl and stir in the juice of 1 medium orange, 100g sifted icing sugar and a 200ml carton coconut cream. Mix well then pour into a shallow plastic container, cover and freeze for 2-3 hours until solid 3cm in from the edge. Tip into a large bowl and break down with a wire whisk.
    3. Spoon into the shells and freeze for 1-2 hours, until firm. Transfer to the fridge 30 minutes before serving.

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