Simple Raspberry Semifreddo
of rice malt syrup/maple syrup
Shredded coconut and fresh berries for topping
In a food processor, combine the coconut cream, greek yoghurt, rice malt syrup and frozen raspberries and pulse until combined.
Remove and place in a freezer safe bowl.
Rest in the freezer for 30-60 minutes, remove, scoop, garnish and serve! So simple.
Can hold in freezer overnight however will harden quite a lot. Remove and let defrost slightly to serve.