Creamy Tiramisu - Dairy Free, Gluten Free, Nut Free
The best dairy free tiramisu ever. This recipe is assembly only. No baking, no cooking. Just blend up the coconut cream, make a pot of espresso, and get dunking and layering. My favorite thing about this recipe is that it tastes best when you make it a day ahead of time, and lasts in the fridge fo rup to 4 days. It’s the dessert that just keeps on giving. You can serve it roughly with a spoon (I prefer it this way) or you can cut it more elegantly. How you interpret the serving style is totally up to you, just make sure to serve it with a freshly brewed espresso.
Brewed espresso, plain Enjoy Life Crunchy Cookies, and freshly made coconut cream, are the three simple components required to make this no-bake, dairy free tiramisu recipe.
Ingredients for Creamy Tiramisu - Dairy Free, Gluten Free, Nut Free
3 Cans of full fat coconut milk
2 tbsp. maple syrup
1/2 tsp pure vanilla extract
360g (28 cookies, or 2 packages) of Enjoy Life crunchy cookies
1 cup brewed espresso
cinnamon for sprinkling on top
How to make Creamy Tiramisu - Dairy Free, Gluten Free, Nut Free
Put the cans of coconut milk in the fridge the night before you plan to make this recipe. This will cause the coconut fat to harden, making it whippable, resulting in a frothy cream.
Scoop the hardened coconut fat out of the cans and transfer it to a food processor or blender. If a little bit of the coconut water gets into the mix, it’s not a big deal. Add the maple syrup and vanilla extract to the food processor or blender and pulse until the coconut is creamy and smooth. Set this aside while you prepare the espresso.
Save the coconut water for another recipe. This is good stuff and should not be wasted!
Make a strong pot of espresso. Pour one cup of it into a bowl and let it come to room temp.
Spoon some of the coconut cream into the bottom of an 8 inch glass dish and spread it around evenly to create a base. You can use any shape of dish. Dunk the cookies, one by one, into the espresso and then place them on top of the coconut. Once you have completed a layer, spoon more coconut cream on top. Repeat with a second layer of cookies, and then a final layer of coconut cream. Be sure to fill in any gaps between the cookies, for both layers, with broken up pieces of cookie.
Sprinkle cinnamon on top.
Cover with plastic wrap and chill in the fridge to set for at least 3 hours, or overnight for best results. The cookies will soften and form a cake-like layer.
Serves 6
Coconut cream is not difficult to make! You just have to remember to put the cans of full fat coconut milk in the fridge the night before, so that the fat can harden and separate from the coconut water.
This dessert is great for families to make together. The adults can prepare the components and allow the kids to assemble the layers of tiramisu. Make it ahead of time and leave it in the fridge until you are ready to serve. While it is up to every parent’s discretion, you can use decaf coffee if you prefer. My parents allowed me to have coffee desserts as a kid but I know that this is not the case in every family.
For a fun alternative to espresso, you can make this dessert with brewed hot chocolate! This is my recipe for 3 ingredient hot chocolate.
Tiramisu can be served neatly cut into squares, or scooped out casually with a serving spoon as shown here.
If you are dairy allergic like myself, or looking for non-dairy options, you might like my video on how to make fresh and creamy oat milk at home!
