Coconut Cream Tiramisu Individual Trifles
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Coconut Cream Tiramisu Individual Trifles are healthier version of the Tiramisu Cake. These are dairy free, made with honey, and are the perfect summer dessert.
I love making puffy and delicious Trifles like our popular Brownie Trifle, Butternut Squash Trifle and Vegan Carrot Halwa Pistachio Trifle.
Coconut Cream Tiramisu Trifles
Coconut Cream Tiramisu Trifles are delicious, puffy and very easy to make. These whipped Coconut Cream Tiramisu Trifles are definitely much healthier than your regular cake. Also, there is no added refined sugar to the coconut cream, just some honey for some subtle sweetness. You can substitute the honey with other sugar substitute, like Stevia. There is still sugar in from the ladies fingers, but it definitely helps that we are omitting it in from the cream.
These are individually portioned tiramisu trifles, layers of soft, soaked in espresso lady fingers, topped with heavenly delicious honey coconut cream. It has no mascarpone, but the Coconut Cream does the job just as good on a healthier tone.
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Why You’ll Love These Coconut Cream Tiramisu Trifles:
- First, they are puffy, pretty and delicious, and are a show stopper dessert.
- Healthier alternative to the traditional Tiramisu Cheesecake.
- Also, easy to find ingredients and minimum prep work is needed.
- In addition, perfect for brunch parties and for bigger crowds.
- Can be made 1 day in advance so you don’t have to worry about a last minute dessert.
What is a Trifle desert?
Trifle in English cuisine is a dessert made with fruit, an a layer of finger or brownies and custard. It can be topped with whipped cream.
How long does the Trifle take to set?
Once you cover the lady finger with cream, cover the dish with cling film and leave to set in the fridge for about two hours. It is best for trifle to settle for few hours so it absorbs the cream and becomes moister.
Can you store the Trifle?
Leftover trifle can be stored, loosely covered in the fridge, for up to 3 days, after which it will still be edible but the cake will be very soggy and the cream will become looser, soaking up the cream and syrup. Best to eat the trifle within 2-3 days.
Can you freeze the Trifle?
Freezing the trifle is not recommended, as the cream wouldn’t freeze well, and upon defrosting it will become watery.
Coconut Cream Tiramisu Trifles
Coconut Cream Tiramisu Individual Trifles are healthier version of the Tiramisu Cake. These are dairy free, made with honey, and are the perfect summer dessert.
Ingredients
- 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
Instructions
- 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.
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Coconut cream? TIRAMISU???? NO SUGAR ADDED???? I’m so intrigued!!! I love this idea and I bet the outcome is delicious!
Your pictures are absolutely amazing!
Hi Anne, and thanks of you visit and kind words 🙂 these glass cakes are delicious, you should try them there is sugar just from the biscuits, but the cream is sweeter with just a little honey.
I bet the dessert is delicious, but the PHOTOS are so beautiful. Lovely.
Hi Jacqueline, thanks for appreciating my effort 🙂 it definitely tasted better than it looks 🙂
Yum! This tiramisu is amazing! I love, love the coconut cream! Pinning.
Thanks so much Thao, if you like coconut cream, you will love this recipe.
These are soo beautiful! I just love your blog… I’m not a tiramisu fan…so I can’t say “yummy!” or anything… but I have to compliment the photo styling… your photos are great!!
♥
Amber
All the Cute
Today’s Post: Grey Knit Romper & Converse
Thank you so much Amber, I really appreciate the time you took to praise my photos, its such a motivation to me to keep going 🙂
I just made coconut creme for my first time and I’m now obsessed with it…. I’ve always been in love with tiramisu, so this is pretty much a dream come true for me!
Love tiramisu and this is such a great recipe! Pinned!
Thank you Mira, I hope you give it a try to see how great it is!
Sounds really good, but you shouldn’t advertise as no added sugar. You have added honey which is a sugar (fructose), but it is refined sugar free!
Hi Nicole, you are right, I was brainstorming how to label it, and as a new blogger haven’t hit the right name, I did my research and I agree that it should say “refined sugar free”. Thank you!
Oh yum! I love a good classic tiramisu, but this rendition sounds so good I might actually be converted! I think coconut will go really well with cocoa powder 🙂
Love your blog and recipes ! Are you interested in becoming a Chicory recipe partner? Please email me at chi(at)chicory(dot)co for more info.
Thank you very much, and you are right cocoa and coconut cream go really well together.
I have emailed you about the partnership. Many thanks. Katalina
Looks amazing!!
But i dont see the egg whites in the direction!!
Hajar, please disregard, I was editing yesterday the post and by mistake added “egg whites”, there are no egg whites in this recipe, I corrected it, my apologies. Thank you, Katalina.
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Hi, just wanted to thank you so much for this recipe! I have severe sensibilities and food intolerance that have reduced my food options drastically in the past month. My husband had found a $7 tiny tiramisu coconut square in a natural grocery store. I literally cried of joy because it was the first dessert I’d been able to eat in so long with no repercussions. So that tells you how sensitive I am. I looked up the main ingredients and that’s how I found your recipe because I wanted to see how I could make one myself. I made modifications since real espresso would be too harsh on me and ladyfingers have too many ingredients for my tummy. But I was able to replace them easily with arrowroot cookies and make a cold coffee out of the Dulce Gusto machine ^_^ My husband couldn’t believe it wasn’t whipped cream and that none of the ingredients, except the cocoa powder, were real tiramisu ingredients. Bingo!! It was so funny seeing him try to piece out how I could have come up with this knowing I had no access to all of the normal ingredients! My stomach was happy as coconut is about one of the only fats it still does not protest against. I ate only two teaspoons, but they were so delicious! Much thanks from my hubby as well! I just stacked it all in a soup bowl because I made a quarter of the recipe, it was easy to do (a quarter of everything). So one more recipe in my very thin list of foods, and even thinner list of desserts. I jumped for joy (again literally). Thanks!
Hi Claudia –
I am very sorry, your message somehow ended in the Spam box, I hate when that happens! I am so happy that you wrote to me, this literally made by day and this is exactly why I am blogging and sharing my recipes, to hear the positive feedback makes me very, very happy! I am so glad that you loved the recipe, and I am just filled with joy that you found a dessert you can have, as with everything in life try to always look on the bright side, and concentrate on the delicious things you can have and not on those on the forbidden list. Coconut cream is a pretty heavenly invention, I eat it by the spoon and I am happy that your stomach likes it :))) wishing all the best to you and stay in touch!
Thank you for this great recipe – so creative and something I have been searching for!
I am so going to make this Coconut cream Tiramisu this afternoon!
One question – what size can of coconut milk did you use? 13.5 oz?
🙂
Hi, yes I use the 13.5 oz cans 🙂 hope you like the recipe, its a favorite in our home 🙂 make sure you buy full fat coconut milk!