Salted coconut and passionfruit semifreddo
2 cup (500ml) coconut cream
6 eggs, separated
2 tsp vanilla extract
1/3 cup (115g) honey or pure maple syrup
1/2 cup (50g) coconut milk powder
1 tsp sea salt flakes
1/3 cup (80ml) fresh passionfruit pulp
1/2 cup (25g) unsweetened coconut flakes
1/4 cup (60ml) fresh passionfruit pulp, extra
1 tbsp micro mint or small mint leaves
Pour coconut cream into a medium metal bowl; freeze 30 minutes or until chilled.
Grease a 20cm x 11.5cm x 9cm (base measurement) loaf pan. Line with baking paper, extending paper 5cm over sides.
Beat egg yolks, extract and 2 tablespoons of the honey in a small bowl with an electric mixer on high for 5 minutes or until thick and pale. Transfer to a large bowl.
Beat egg whites in a small bowl with an electric mixer until soft peaks form. Gradually add the remaining honey; beat until thick and glossy.
Whisk chilled coconut cream, coconut milk powder and salt in a medium bowl until slightly thickened. Gently fold egg whites and coconut cream mixture into egg yolk mixture.
Pour into prepared pan; freeze 1 hour or until thickened slightly. Swirl through passionfruit pulp; freeze at least 3 hours or overnight.
Stand semifreddo at room temperature 5 minutes before inverting onto a platter. Top with coconut flakes, extra passionfruit and mint.