Coconut Tiramisu
Another drop in our 2.0 recipe series—and trust us, this is not your classic tiramisu.
Another drop in our 2.0 recipe series—and trust us, this is not your classic tiramisu.
We whipped Young Thai Coconut Meat into the cream for that dreamy texture and an extra boost of plant-based goodness.
Then soaked the biscuits in coconut milk and coconut nectar for a naturally sweet, tropical twist.
And the final touch? Juicy ripe mango for a pop of sunshine in every bite.
- Creamy. Fruity. Totally refreshing.
- One bite = a beachside daydream.
Ready for a taste of paradise?
Ingredients
1 pack of ladyfinger biscuits½ cup coconut milk
1 cup mascarpone cheese
½ cup coconut cream
½ cup Copra’s Organic Young Thai Coconut Meat
⅛ cup Copra’s Organic Coconut Nectar
1 tsp vanilla extract
1 cup fresh mango
Instructions
Step 1. Cut your defrosted coconut meat into small pieces.
Step 2. To a large bowl, add the mascarpone cheese, coconut cream, vanilla extract, coconut nectar, and ¼ cup of coconut milk. Mix it well with the help of a whisk or hand mixer.
Step 3. Add the diced coconut meat to the cream mixture and combine.
Step 4. Pour the rest of the coconut milk onto a plate, then lightly dip the ladyfinger biscuits in the milk.
Step 5. Layer the soaked biscuits on the tray, then top it with the cream.
Step 6. Let it rest in the fridge for 1 hour or overnight.
Step 7. Serve it cold with fresh mango and enjoy!
To watch the step by step recipe visit our YouTube channel @Copra_Coconuts
