Recipe: Fruit Carpaccio with Coconut Semifeddo

Recipe: Fruit Carpaccio with Coconut Semifeddo

By Neff

A fresh and zesty dessert – you can easily substitute the fruits listed for the Carpaccio with your other favourites or what you have left in your fruit bowl.

Serves: 6


For the Semifeddo:

  • 120g coconut macaroons or cookies
  • 450 ml cream
  • 90g icing sugar
  • Zest of 1/2 organic orange and lemon
  • 3 tbsp coconut rum (e.g. Malibu or non-alcoholic alternative: coconut milk or syrup)
  • 2 tbsp coconut flakes

For the Carpaccio:

  • 1 star fruit
  • 1 small pineapple
  • 1 dragon fruit
  • 1 green and 1 yellow kiwi
  • 1 mango
  • 1 tbsp brown cane sugar
  • 1/4 tsp of ground cinnamon
  • Zest and juice of 1 organic lime



1) Crumble coconut macaroons in a blender. Whisk cream until stiff. Add icing sugar, orange and lemon zest and coconut rum. Add 2/3 of the crumbled coconut macaroons.

2) Pile mixture into a 1-litre ring form. Cover and deep-freeze for at least 5 hours.

3) Take out your ice cream cake from the freezer 30 minutes before you would like to serve. Flip on a cake stand and garnish your semifreddo with the rest of the macaroon crumbs and 1 tablespoon coconut flakes.

4) For the carpaccio: wash the star fruits and slice them thinly. Peel and slice the rest of the fruits. Remove the pineapple core with a core remover and garnish a large plate or several plates with the fruit slices. Add the star fruit pieces last.

5) For the marinade: mix sugar, cinnamon, 2-3 tablespoons lime juice and zest. Sprinkle on the fruit slices and garnish with the rest of the coconut flakes.

6) Serve your semifreddo with this carpaccio.