Creamy Coconut Tiramisu Food

CREAMY COCONUT TIRAMISU

Steps:

• Whisk coffee, sugar, 1 cup coconut milk and 1/2 cup 2% milk in pie plate until coffee is dissolved.
• Beat pudding mix, remaining coconut milk and remaining 2% milk in large bowl 2 min. Stir in COOL WHIP.
• Dip half the ladyfingers, 1 at a time, in coffee mixture, turning to coat both sides of each; place in single layer on bottom of 9-inch square pan. Cover with half of the pudding mixture. Repeat all layers. Sprinkle with coconut. Cover. Refrigerate 4 hours.

VEGAN TIRAMISU

Steps:

• Place the coconut milk can in the fridge overnight so the cream separates out and hardens. Remove from the fridge the next day, flip the can over and open from the bottom of the can. Pour out the liquid leaving the hardened coconut cream behind. Scoop the cream into a bowl and whisk until fluffy. Whisk in the vegan cream cheese and sugar until smooth. Chill until needed.
• Preheat the oven to 350°F Mix the flour, sugar, baking powder and salt in a medium bowl. Add the vegetable oil, coffee and vanilla and stir together until just smooth. Line an 8-inch square tin with baking paper and pour in the cake batter. Bake for 25-30 minutes until a skewer inserted into the center of the cake comes out clean. Set aside to cool then break into roughly 2-inch chunks.
• When ready to assemble gather 6-8 glasses. Mix the marsala and strong coffee in a wide, shallow bowl. Dip the cake chunks into the coffee mixture and place into the glasses to make the first layer. Top with a spoonful of the coconut cream. Repeat the dipping and layering until all the glasses are filled. Dust the tops of the glasses with a thick layer of cocoa powder and chill the glasses for at least an hour to set and soften.