Tiramisu is a classic Italian dessert that has been enjoyed by many for its unique flavor and creamy texture. However, for those who are vegan or lactose intolerant, the traditional recipe may not be suitable for them. This is where the vegan tiramisu with coconut cream comes in as a delicious and creamy alternative. (Also see Vegan Tiramisu Silken Tofu for a version that uses silken tofu instead of coconut milk, or Dairy-Free Tiramisu for a version that uses cashews instead. For a recipe with both coconut cream and silken tofu, see Best Vegan Tiramisu)
This vegan version of tiramisu is made with a mixture of coconut cream, powdered sugar, vanilla extract, lemon juice, and cocoa powder. The creamy mixture is layered with soaked ladyfingers or sponge cake, making it a perfect dessert for special occasions, parties, or just as a sweet treat after dinner. (Also see Vegan Tiramisu Biscuits for another tasty after-dinner treat!)
To make vegan tiramisu with coconut cream, you will need the following ingredients: 1 lb of vegan ladyfingers or sponge cake (See Vegan Sponge for Tiramisu for recipe), 1 can of full-fat coconut milk, chilled overnight, 1/2 cup of powdered sugar, 1 tsp of vanilla extract, 1 tsp of lemon juice, 2 cups of brewed espresso or strong coffee, 3 tbsp of rum or coffee liqueur, and 3 tbsp of cocoa powder.
The first step in making this delicious dessert is to separate the solidified coconut cream from the liquid in the can of coconut milk. This can be done by placing the can of coconut milk in the refrigerator overnight and then scooping out the solidified cream from the top of the can. The coconut cream is then beaten together with the powdered sugar, vanilla extract, and lemon juice until light and fluffy.
Next, in a shallow dish, mix together the brewed espresso or coffee and rum or coffee liqueur. Dip each ladyfinger or piece of sponge cake into the coffee mixture for a few seconds on each side, making sure not to soak them for too long. Then, arrange half of the ladyfingers or sponge cake in the bottom of an 8-inch square baking dish. Spread half of the coconut cream mixture evenly over the ladyfingers or sponge cake. Repeat with another layer of soaked ladyfingers or sponge cake and coconut cream mixture.
Finally, refrigerate the dessert for at least 2 hours, or until set. Before serving, dust the top with cocoa powder for a delicious and rich chocolate flavor.
The use of coconut cream in this vegan tiramisu recipe makes it a perfect alternative for those who are looking for a dairy-free option. Coconut cream has a similar texture and flavor to traditional mascarpone cheese, which is commonly used in the traditional recipe for tiramisu. Furthermore, coconut cream is also a healthier alternative to traditional mascarpone cheese, as it contains less saturated fat and fewer calories.
In addition to being a dairy-free option, vegan tiramisu with coconut cream is also perfect for those who are following a vegan lifestyle. Veganism is a lifestyle choice that involves avoiding the use of animal products, including dairy.
Many people choose to follow a vegan lifestyle for ethical, environmental, or health reasons. With this vegan tiramisu recipe, those who follow a vegan lifestyle can still enjoy the classic flavor and texture of traditional tiramisu without having to compromise on their principles.
Making vegan tiramisu with coconut cream is also very simple and easy. All of the ingredients are readily available at your local grocery store, and the recipe itself is quick and straightforward. Whether you are a seasoned chef or a beginner cook, you will love the rich and creamy texture of this vegan tiramisu. The layers of soaked ladyfingers or sponge cake and creamy coconut mixture create a perfect balance of flavor and texture that is sure to please even the pickiest of eaters. (See also Vegan Tiramisu Recipes for more vegan tiramisu recipes)
Vegan Tiramisu with Coconut Cream
Ingredients
- 1 lb of vegan ladyfingers or sponge cake
- 1 can of full-fat coconut milk chilled overnight
- 1/2 cup of powdered sugar
- 1 tsp of vanilla extract
- 1 tsp of lemon juice
- 2 cups of brewed espresso or strong coffee
- 3 tbsp of rum or coffee liqueur
- 3 tbsp of cocoa powder
Instructions
- In a large bowl, separate the solidified coconut cream from the liquid by scooping it out.
- Beat the coconut cream, powdered sugar, vanilla extract, and lemon juice together until light and fluffy.
- In a shallow dish, mix together the brewed espresso or coffee and rum or coffee liqueur. Dip each ladyfinger or piece of sponge cake into the coffee mixture for a few seconds on each side, making sure not to soak them for too long.
- Arrange half of the ladyfingers or sponge cake in the bottom of an 8-inch square baking dish. Spread half of the coconut cream mixture evenly over the ladyfingers or sponge cake. Repeat with another layer of soaked ladyfingers or sponge cake and coconut cream mixture.
- Refrigerate the dessert for at least 2 hours, or until set. Before serving, dust the top with cocoa powder for a delicious and rich chocolate flavor.
Notes
Lance has been passionate about the plant-based diet and we have been following a whole food plant-based diet for over 5 years. We focus on health, natural healing, weight management, animal rights, and the health of the planet and environment by focusing on whole plant-based foods and sustainable practices.
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