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Coconut, pineapple and Thai basil semifreddo
( SERVES 1 )

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1 cup	Caster sugar
6	Eggs, (yolks)
½ cup	Pineapple juice
1 cup	Cream
1 cup	Coconut cream
2 Tbsp	Desiccated coconut
½ cup	Pineapple, (fresh finely chopped, plus extra to serve)
1 Tbsp	Thai basil leaves, (finely chopped, plus extra to garnish)

Put the yolks into a bowl and, using electric beaters, beat until very pale.
Put the sugar and pineapple juice into a saucepan and heat while stirring, to dissolve the sugar. Pour the hot syrup on to the egg mixture and beat until cool.
Whip the coconut cream and the cream together, then fold through with the dessicated coconut, chopped fresh pineapple and the basil.
Freeze in a lined loaf tin for at least 4 hours before serving with extra pineapple and basil.