Vegan Tiramisu
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Learn more →Ingredients
9 servings
For the cream layer
- 2 cans (13.5 oz each) full-fat coconut milk, refrigerated overnight
- 8 oz vegan cream cheese, room temperature
- ⅓ cup powdered sugar
- 1 tsp vanilla extract
For the espresso soak
- 1 ½ cups strong brewed espresso or very strong coffee, cooled to room temperature
- 2 tbsp dark rum or coffee liqueur (optional)
For the layers
- 24 vegan ladyfingers (savoiardi)
- 3 tbsp unsweetened cocoa powder, for dusting
Instructions
- 1
Open the refrigerated cans of coconut milk without shaking them. Scoop the thick, solidified coconut cream from the top of each can into a large mixing bowl, leaving the watery liquid behind. Reserve the coconut water for another use.
- 2
Beat the coconut cream with a hand mixer or stand mixer on medium-high speed until light and fluffy, about 2 minutes. Add the vegan cream cheese, powdered sugar, and vanilla extract, then beat again on medium speed until smooth and well combined, about 1–2 minutes. The mixture should be thick enough to hold soft peaks and spread easily.
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