Vegan tiramisu with coconut milk is a healthy and purely herbal alternative to the classic from Italy. The preparation is so simple that even baking newbies can conjure up guaranteed!
Coconut Milk Tiramisu [Vegan]
For the Dough:
- 1 1/3 cup flour
- 2 packs vanillin sugar optional, alternatively Bourbon vanilla
- 2 teaspoons baking powder
- 1 1/8 cup of herbal drink of your choice
For the Coconut cream:
- 2 cans of full-fat coconut milk
- Finely grind 1/2 cup powdered sugar or xylitol in a suitable device
- 1/5 cup of herbal drink of your choice
For the Filling (optional):
- 1 apple peeled and diced
- Some coconut sugar sugar
- Cinnamon and vanilla to taste
- Some water
You also need:
- 1/3 cup of sweetened coffee (if you do not like coffee, you can also use a cocoa drink, vegetable drink or juice)
- Cocoa powder
- 4 mason jars (at least 1 cup - rather larger glasses than too small)
For the dough, mix all the ingredients evenly with a whisk and spread out approximately 8 x 6 inches or approximately 2/5 inch thick on a baking tray covered with baking paper. Then in a preheated oven at 350°F top and bottom heat for about 12 minutes or the surface of the dough is firm and the dough is through, bake (like to make a rod sample, while the stick in the middle and then stab across). Remove the baking sheet from the oven and let the dough cool down.
For the coconut cream, put the solid component of the coconut milk in a bowl. Add powdered sugar or ground xylitol and whisk everything vigorously with the whisk. Finally, add the vegetable drink and open again. Put the cream in the fridge until the dough has cooled down.
With a suitable glass (slightly smaller or about as large as the diameter of the mason jar) 8 circles 'cut out'. Prick the dough with a fork a few times so that the coffee can be better absorbed by the dough.
For the filling, place the diced apples, some coconut sugar, vanilla and cinnamon in a pan. Fry everything for a few minutes. Possibly. Add a little water to avoid burning. Allow the filling to cool slightly before distributing it in the molds.
Distribute a piece of dough into the glasses and drizzle with half of the coffee. First some coconut cream (about 2 tablespoons per glass), then distribute the whole filling with the apples in the glasses distribute. Put a 'dough plate' into the glass again, drizzle with the remaining coffee and top with coconut cream (again about 2 tablespoons per glass). Finally top the dessert with the cocoa powder. Leave Vegan Tiramisu with coconut cream for at least 6, better for 10 hours in the refrigerator.
If you omit the vanilla sugar, add a little less vegetable drink to the dough