Vegan Banana Coconut Semifreddo

Creamy tropical flavors in every bite make this vegan banana coconut semifreddo a must-make for your next gathering!

‘Vegan’ isn’t a word that I often use to describe my recipes. Almost all of my recipes contain eggs, butter or cream so when I found a way to make a banana-based semifreddo instead of custard-based ice cream, I was all about it!

What is semifreddo?

‘Semifreddo’ quite literally translates from Italian to ‘semi-frozen’. It is usually a custard dessert but in our case, we skipped the sugar, eggs and cream without losing that creamy, light texture that semifreddos are known for.

This dessert is great because it freezes well enough to hold it’s distinct shape, but is still creamy enough to slice! Plus I can top it with textured like toasted, crispy coconut flakes. In fact, make that a must. This must be topped with crispy coconut flakes for a maximum play of flavors.

Do you need any special tools?

That’s the best part of this – no special tools needed to make a batch of this vegan banana coconut semifreddo. Use any sort of bread pan, just make sure to line it with plastic wrap so that it’s easy to take out when you are ready to serve it.

 

How to make vegan banana coconut semifreddo?

Slice and freeze bananas a day before you want to start making the semifreddo. This is important because if they aren’t frozen, you won’t get that cold, smooth and creamy texture when you pulse them.
Once frozen, pulse the bananas in a food processor until creamy. Add in the sweetened condensed milk. Transfer to a plastic-wrapped bread pan and freeze until ready to serve.

 

What pairs well with this semifreddo?

I like to top mine with fresh banana slices and large spoonfuls of my favorite magic shell sauce!

 

Nutrition

Calories: 1100 cal
Fat: 11 g
Carbs: 237 g
Protein: 22 g

 

Ingredients:

3 frozen bananas
1 can (7.4oz) sweetened condensed coconut milk
1/4 cup magic shell sauce
1/4 cup toasted coconut flakes

Instructions:

Slice and freeze bananas a day before you want to start making the semifreddo. This is important because if they aren’t frozen, you won’t get that cold, smooth and creamy texture when you pulse them.

Once frozen, pulse the bananas in a food processor until creamy. Add in the sweetened condensed milk. Transfer to a plastic-wrapped bread pan and freeze until ready to serve.