Terrine Up the Heat
Layered Frozen Mango, Pineapple, and Coconut Cream Terrine Slices
30 minutes (plus 6 hours freezing)
Serves 4
DessertItalianVeganGluten-freeDairy-free
Herb's take
Inspired by the elegant semifreddo and Bavarian-style molded desserts of Italy, this dairy-free terrine delivers vibrant layers of tropical fruit and coconut. You’ll learn how to use simple freezing and blending techniques to create a gelato-adjacent showstopper, no churning, just pure kitchen science.
Equipment needed
- blender
- standard loaf pan
- plastic wrap
Ingredients
Yield
4
Instructions
- 01Line a standard loaf pan with plastic wrap, leaving plenty of overhang on all sides for easy unmolding later.
- 02In a blender, combine the thawed frozen mangoes, 1/4 cup granulated sugar, and lemon juice. Blend until silky smooth, scraping down the sides as needed.
- 03Spread the mango mixture evenly into the bottom of the prepared pan, smoothing the top with a spatula. Freeze for 30 minutes until firm to the touch.
- 04Rinse the blender, then add the thawed frozen pineapples, remaining 1/4 cup granulated sugar, and lime juice. Blend until smooth.
- 05Carefully spread the pineapple mixture over the frozen mango layer, smoothing again. Return to the freezer for another 30 minutes, until this layer is also firm.
- 06In a medium bowl, whisk together the savoy coconut cream, vanilla extract, and powdered sugar until smooth and creamy.
- 07Spread the coconut cream evenly over the pineapple layer. Sprinkle the unsweetened shredded coconut on top for texture and visual flair. Cover the terrine with the plastic wrap overhang and freeze for at least 5 hours, or until solid.
- 08To serve, lift the terrine out of the pan using the plastic wrap. With a sharp knife dipped in hot water, slice into thick slabs. Plate immediately and enjoy while cold and firm.
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