Raspberry Coconut Semifreddo

Ingredients

• 1 cup fresh raspberries
• 1/2 cup coconut cream
• 1/2 cup sugar
• 2 egg whites
• 1 tsp vanilla extract
• 1/4 cup shredded coconut

Instructions

1. 1. In a blender, combine raspberries, coconut cream, and sugar. Blend until smooth.
2. 2. In a separate bowl, whip the egg whites until stiff peaks form.
3. 3. Gently fold the raspberry mixture into the whipped egg whites.
4. 4. Add vanilla extract and shredded coconut, then gently mix.
5. 5. Pour the mixture into a loaf pan lined with plastic wrap.
6. 6. Freeze for at least 4 hours or until set.
7. 7. Serve slices of the semifreddo topped with fresh raspberries.