Coconut-lime grass semifreddo
Heat the coconut milk in a saucepan on a low setting. Add the lemongrass stalks and simmer for about 15 minutes. Stir in the sugar, remove the pan from the heat source and allow to cool.
Remove the lemongrass and pour the coconut mixture into a food processor. Add the mascarpone, 3/4 of the ground coconut, lime zest and juice. Mix for 3 minutes.
Line the cake mold with cling film and let some foil hang over the edge. Pour the mixture into the cake tin and cover with foil. Leave to stiffen for about 4 hours in the freezer.
Spoon bread rolls of the semifreddo and sprinkle with the remaining coconut and some lemon zest. Serve immediately.
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