Coconut Cream Tiramisu Individual Trifles

Pin104
Share
+1
Stumble
Shares 104

A healthier version of tiramisu cake, these coconut cream tiramisu glasses made with honey are dairy free, and make the perfect summer dessert.

How are you my friends? Its Friday night, I hope everyone is laying on the couch eating dessert and watching a good movie. Its been a good week, but I am more excited for the weekend to take our son for pony rides and hit Central Park on Sunday morning before it gets too hot. To keep us refreshed I have these coconut cream tiramisu trifles waiting for us in the fridge.

whipped coconut cream tiramisuApparently this week was a food only on Peas and Peonies, but no complains here, our bellies are full and happy. Since it looks like we have been eating mostly dessert the last few weeks, I decided to whip something healthy. I am still calling it dessert and maybe not healthy by much, but 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.

whipped coconut cream tiramisuYes, yes, and I am making a happy dance now, because I had to stop myself from eating the coconut cream before filling these glasses. Let me give you some detail, these are individually portioned tiramisu trifles, layers of soft, soaked in espresso lady fingers, topped with heavenly delicious honey coconut cream. Before any Italian reading these post would turn their noses to the side because of the lack of mascarpone, let me just say that you have to first give the coconut cream tiramisu a try. Its insanely delicious, may I say glorious, because it does taste gloriously!

whipped coconut cream tiramisuThis is my first time making coconut cream, and I feel like I lost so many years living on this earth without knowing how good it is. I was a little skeptical and maybe fearful to try it, but I must say, the hardest part is not to forget to put the coconut cans in the fridge to chill overnight, other than that, the whole process is a breeze: open the can, get the cream, whisk whisk whisk and enjoy!

whipped coconut cream tiramisuMy husband who is a huge, and I mean HUGE tiramisu fan, totally loved these coconut cream tiramisu version. They are best served chilled straight from the fridge, and with some dusted cocoa and fresh mint leaves these make the perfect and very refreshing summer dessert.

whipped coconut cream tiramisuWho can resist? Obviously not me, pass me another glass of coconut cream tiramisu, please!

5.0 from 4 reviews
Coconut Cream Tiramisu Individual Trifles
 
Print
Prep time
Total time
 
A healthier version of tiramisu cake, these coconut cream tiramisu glasses made with honey are dairy free, and make the perfect summer dessert.
Author:
Recipe type: Dessert
Cuisine: Italian
Serves: 5
Ingredients
  • 1 cup / 250 ml espresso coffee
  • 15 savoiardi biscuits (fine sponge fingers, ladyfinger)
  • 4 cans of full fat coconut milk (I used Forest Native)
  • 4 tablespoons honey
  • approx. 1 teaspoon good-quality cocoa powder
  • fresh mint leaves
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Top with dusted cocoa and fresh mint leaves. Serve chilled.
Pin104
Share
+1
Stumble
Shares 104

26 Comments

  • Anne

    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!

    • peasandpeonies

      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.

  • Sues

    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!

  • Nicole

    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!

    • peasandpeonies

      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!

  • Chicory App

    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.

  • Claudia

    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!

    • peasandpeonies

      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!

  • Clara

    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?
    🙂

Leave a Comment

Rate this recipe:  

104 Shares
Pin104
Share
Tweet
+1
Stumble