Coconut Tiramisu

Coconut Tiramisu

Coconut Tiramisu & Fresh Strawberries
Ingredients

  • 1 pack ladyfingers biscuits
  • 9 oz coconut mill
  • 8 oz mascarpone cheese
  • 4 oz coconut cream
  • 4 oz Copra’s organic young coconut meat
  • 1 oz Copra’s organic coconut nectar1 tsp vanilla extract

Ladyfinger Biscuits

Instructions

Step 1. Cut your defrosted coconut meat into small pieces.

Step 2. To a large bow add the mascarpone cheese, coconut cream, vanilla extract, coconut nectar and 1 oz of coconut milk - The coconut milk helps everything to blend smoothly. Mix it well with the help of a whisk.

Step 3. Add the diced coconut meat to the cream mixture and combine.

Step 4. Pour the rest of coconut milk into a plate, then lightly the finger lady biscuits on the milk.

Step 5. Layer the soaked biscuits on the tray then top it up with the cream.

Step 6. Let it rest in the fridge for 1 hour or overnight.

Step 7. Serve it cold with fresh fruits and enjoy!

Coconut Tiramisu Cream
Coconut Tiramisu made with Copra's Organic Young Thai Coconut Meat
Pro-tip
Make sure to add some vanilla and coconut nectar to the coconut milk to add more flavor to this incredible tiramisu.

Watch the step by step video below

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Ivy, the in house chef at Copra Coconuts' kitchen.

Ivy is a recipe developer and media producer based in Bangkok, Thailand. She uses the local cuisine, tropical ingredients and all year around gorgeous weather as inspiration to create the most vibrant, delicious and healthy dishes.

Because Ivy cares deeply about sustainability, she tries her best to keep all recipes plant-based, low waste and seasonal.

Some of Ivy’s favorite activities in the city of Angels are weekend bike riding at Bang Krachao island, visiting speakeasy bars and cafes around Yanwarat Road and watching the sunset by the Chao Praya River.

If you would like to find out more about Ivy’s food and cultural adventures around Thailand go to @copra_coconuts.

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