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Vegan Tiramisu with Creamy Coconut1
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Vegan Tiramisu with Coconut Cream Recipe

Prep Time15 minutes
Chill Time4 hours
Total Time4 hours 15 minutes
Calories: 220kcal

Ingredients

  • 1 can full-fat coconut cream – the secret to that silky texture.
  • 1/2 cup powdered sugar – sweet but not heart-stoppingly sweet.
  • 1 tsp vanilla extract – because flavor matters.
  • 1 cup brewed coffee or strong chicory coffee – cooled.
  • 2 tbsp maple syrup – optional for extra sweetness.
  • 1 package vegan ladyfingers or sponge cake – the base of your layers.
  • 2 tbsp cocoa powder – for dusting and that classic tiramisu vibe.
  • Vegan dark chocolate shavings – optional but who’s gonna say no?

Instructions

  • Whip the coconut cream
  • Scoop the solid part of the chilled coconut cream into a bowl. Add powdered sugar and vanilla. Whip until it’s fluffy and resembles traditional mascarpone. FYI, it should hold soft peaks.
  • Prepare your coffee soak
  • Brew your coffee (or chicory) and let it cool. Add maple syrup if you want a hint of sweetness. Dip each vegan ladyfinger quickly—don’t soak too long unless you like a soggy mess.
  • Layer time!
  • In your serving dish (or individual jars for extra cute points), start with a layer of soaked ladyfingers. Spread half the whipped coconut cream over them. Repeat with a second layer.
  • Final touches
  • Dust the top generously with cocoa powder and sprinkle some vegan chocolate shavings. If you’re feeling fancy, add a few edible flowers or crushed nuts.
  • Chill before serving
  • Refrigerate for at least 4 hours, ideally overnight. Patience is key—this is dessert meditation.