Coconut and Mango Semifreddo

method:

• Pour the egg yolks and caster sugar into a large heatproof bowl and place the bowl in a pan of simmering water (making sure the bottom of the bowl is not touching the water).
• Using an electric or large balloon whisk, beat the mixture over the heat until it starts to thicken.
• Remove the bowl from the heat and whisk in the Alpro Coconut Original a little at a time until combined.
• Add the coconut mixture, frozen mango, lime juice and lime zest into a blender and blitz until smooth.
• Line a small loaf tin with clingfilm and pour in the mixture.
• Freeze for four hours or until firm.
• Allow to sit for 20 minutes at room temperature and then serve sliced and sprinkled with raspberries.