This creamy avocado semifreddo with strawberries and basil tastes luscious and decadent without being overly sweet. It's perfect for summer! Serves 12.
1. Coconut cream vs. coconut milk: Coconut cream has a more consistent creamy texture than full-fat coconut milk. However, coconut cream usually contains more stabilizing ingredients.[br][br]2. Extracting the cream: When the coconut milk is chilled, you'll find the milk has separated into three layers: the water, coconut cream, and a disc of coconut solids. Make sure to drain the coconut water and take out the cream ONLY. [br][br]3. Don't use light coconut milk. It doesn't separate the same way as full-fat coconut milk.[br][br]4. If you want more basil flavor, you can infuse the basil with the maple syrup. Heat maple syrup in a saucepan with 4 to 5 basil leaves. When the syrup starts to bubble, turn off the heat and let the syrup cool to room temperature, about 15 to 20 minutes. Leave 3 basil leaves with the maple syrup and blend with avocados and lemon juice.