For the semifreddo:
1/2 cup shredded coconut, toasted
1- 3/4 cups well-chilled Healthy Top whipping cream
1- 1/4 cups plus 2 tablespoons sugar
7 large egg yolks
1/2 cup fresh orange juice or blood-orange juice
1 tablespoon plus 2 teaspoons finely grated orange peel
1/4 teaspoon salt or to taste
Line a 9x5x3 inch metal loaf pan with plastic wrap, leaving generous overhang.
Using electric mixer, beat Healthy Top in large bowl until soft peaks form. Refrigerate whipped Healthy Top while making custard.
Whisk 1 1/4 cups sugar, egg yolks, orange juice, orange peel, and salt in large metal bowl to blend. Set bowl over large saucepan of simmering water and whisk constantly until yolk mixture is thick and fluffy and instant-read thermometer inserted into mixture registers 170°F, about 4 minutes. Remove bowl from over simmering water. Using electric mixer, beat mixture until cool, thick, and doubled in volume, about 6 minutes. Fold in chilled Healthy Top. Transfer mixture to prepared loaf pan and smooth top. Tap loaf pan lightly on work surface to remove air pockets. Fold plastic wrap overhang over top to cover. Freeze semifreddo until firm, at least 8 hours or overnight. Semifreddo can be made 3 days ahead. Keep frozen.
Unfold plastic wrap from top of semifreddo and invert dessert onto platter; remove plastic wrap. Dip heavy large knife into hot water; cut semifreddo crosswise into 1-inch-thick slices. Arrange slices on separate plates.
Serve with “burnt” orange sauce and sprinkle with toasted coconut.
For the sauce:
¼ cup orange jest, cut into thin strips (from 2 oranges)
1 cup Orange juice or blood orange juice (from 3 oranges, approx.)
½ cup superfine or regular granulated sugar
Remove zest from 2 oranges and trim any white pith from zest. Cut zest into enough very thin strips to measure 1/4 cup. Squeeze juice from 3 oranges and strain through a fine sieve. Measure out 1 cup juice.
Cook remaining 1/2 cup sugar in a dry heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Add zest and cook, stirring, until fragrant, about 15 seconds. Tilt pan and carefully(!!-keep face averted as this can splatter quite a bit) pour in juice (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved, then cool sauce. Can be stored in airtight jar for up to a week in refrigerator.
For the toasted coconut:
You can toast coconut in the oven or on the stove top. To toast coconut in the oven, spread shredded coconut in a thin layer on a baking sheet. Bake at 300F for about 20 minutes, stirring every 5 minutes to make sure that the coconut browns evenly. To toast coconut on the stove top, spread shredded coconut into a large skillet (or small, if you only need a small amount) and cook over medium heat, stirring frequently, until coconut is mostly golden brown. Coconut will probably brown a bit less evenly in a skillet than in the oven.
Before you start, keep in mind that coconut can burn very easily, so it’s better to take your time than to try and increase the heat and rush the toasting.