Slice the watermelon into 1/2 inch slices. Using a 1 1/2 inch maple leaf cookie cutter, slice leaf shapes and set aside.

In a food processor or blender, puree 4 cups of the coconut ice cream with the frozen raspberries until smooth.

Line a 9 x 5" loaf pan with plastic wrap. Cut two pieces of cardboard or card stock to fit the length the loaf pan. Cover the cardboard in plastic wrap and place them about 1 1/2 inches from the long sides of the pan. Fill the sides with the pink raspberry coconut ice cream. Place in the freezer for 30 minutes. Then carefully remove the cardboard and put a thin layer of the white coconut ice cream into the centre. Line the maple leaf cut outs all in a row with the top point facing down, nestled into the ice cream. Then fill the rest of the space around and above the pieces with more ice cream. Freeze for at least 4 hours or until solid.

Using a warm knife, slice the semifreddo into slices and enjoy.