Description
A fresh and fruity twist on the classic Italian dessert, combining creamy coconut and tangy tropical flavors.
Ingredients
Scale
- 2 (430ml/14oz) cans of chilled coconut cream
- 2.5 teaspoons vanilla essence
- 1/3 cup powdered stevia or sugar
- 1 cup (250ml) passionfruit pulp
- 1/4 cup (40g) stevia (or sugar)
- 1 teaspoon finely grated lime rind
- 1 cup (250g) Tofutti Better Than Cream Cheese
- 4 medium mangoes (1.7kg), chopped coarsely
- 1/2 cup (125ml) orange, apricot, and peach juice
- 1/2 cup (125ml) Cointreau (or any triple sec/orange liqueur)
- 250g vegan vanilla wafers or vegan ladyfinger (Savoiardi) biscuits
Instructions
- Prepare the Coconut Cream: Scoop out the thick cream from the chilled coconut cream cans. Beat with vanilla essence and stevia until thick and fluffy, then chill.
- Prepare the Filling: Strain the passionfruit pulp over a bowl, keeping the seeds and juice separate. Mix cream cheese with lime rind and stevia until combined. In another bowl, mix mango and passionfruit seeds, and combine the juices and Cointreau.
- Assemble the Tiramisu: Soak half of the sponge fingers in the juice mixture. Layer them in a casserole dish, followed by half of the cream cheese mixture, coconut cream, and mango mixture. Repeat with the remaining ingredients.
- Chill: Cover and refrigerate for at least 6 hours or overnight.
- Serve: Serve chilled, garnished with additional mango slices or passionfruit seeds.
Notes
Ensure the coconut cream is well chilled for fluffiness. Adjust sweetness to taste and use ripe mangoes for the best flavor.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 12g
- Sodium: 5mg
- Fat: 20g
- Saturated Fat: 16g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: tiramisu, mango, passionfruit, vegan dessert, tropical dessert