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Simple Raspberry Semifreddo

Prep Time 30 mins
Cook Time 2 mins
Total Time 32 mins
Servings 1


  • 1/2 cup coconut cream
  • 1/2 cup greek yoghurt
  • 1/2 raspberries
  • 1 tsp 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.