Ingredients

The following ingredients have 6 Servings
  • 1 cup espresso coffee (250ml)
  • 15 savoiardi biscuits (fine sponge fingers, ladyfinger)
  • 4 cans of full fat coconut milk
  • 4 tablespoons honey
  • 1 teaspoon good-quality cocoa powder
  • fresh mint leaves

Instruction

  • The day before you want to make the dessert place the coconut milk cans in the fridge overnight, these is a crucial step as the coconut cream has to harden and separate from the coconut water.
  • When ready to make the coconut cream tiramisu, start by preparing your espresso then leave it to cool. Also, chill a mixing bowl in the fridge.
  • Lay the Savoiardi sponge biscuits on the bottom of a baking pan and pour the espresso on top of them evenly. I like my sponge fingers to be wet and soft, let them rest for a few minutes to soak all the espresso. Tamp down gently, making sure the biscuits are soaked all over.
  • Remove the chilled coconut cans from fridge and FLIP them upside down, open the cans and discard the liquid, or you can save it in a jar for smoothies.
  • Scoop the coconut cream into a slightly chilled mixer bowl and add the honey. Using a hand mixer or an electric one, I used the later fitted with the wire attachment whip the coconut cream until fluffy.
  • Break the Savoiardi biscuits in two and press them in martini or wine glasses to create the first layer. Top with a few spoons of coconut cream. Repeat until the glasses are full, 3 layers of biscuits and 3 layers of cream.
  • Top with dusted cocoa and fresh mint leaves. Serve chilled.