for this recipe Mango Coconut Semifreddo
|1 package||Shirriff Coconut Pudding & Pie Filling Mix|
|1 cup||Whipping Cream (35% divided)|
|0.33 cup||Icing sugar, sifted and divided|
|1 tsp||vanilla extract|
|8 oz||ginger snap cookies (about 40 cookies)|
|0.75 cup||toasted coconut|
|1 cup||diced ripe mango|
Prepare Shirriff Key Coconut Pudding & Pie Filling Mix according to package directions. Let cool completely.
Meanwhile, beat 1/2 cup (125 mL) cream until stiff peaks form; beat in 1/4 cup (60 mL) icing sugar and vanilla until blended. Fold into prepared filling.
Line 9- x 5-inch (23 x 13 cm) loaf pan with enough plastic wrap to overhang edges. Arrange single layer of cookies (about 10) in bottom of pan, overlapping slightly if needed.
Spread one-third of the cream mixture over top. Sprinkle with 2 tbsp (30 mL) toasted coconut. Repeat layers twice, ending with final layer of cookies on top. Cover with overhanging plastic wrap; freeze for 2 to 4 hours or until thoroughly chilled and set.
Before serving, whip remaining cream and icing sugar until stiff peaks form. Invert cake onto serving plate and spread whipped cream over top and sides. Top with mango and sprinkle with remaining coconut.
Add a splash of rum to the layers if desired.