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.