Creamy Coconut Tiramisu
This recipe has been adapted from the breakfast tiramisu recipe by Breakfast Criminals. It makes a decadent (but still vegan!) tiramisu that is perfect to serve to your guests this winter or just even throw together for yourself at home!
3 cups Anita’s Coconut Yogurt
3 tablespoons maple syrup
2 cups espresso or strong coffee, cooled
10 ounces crispy vegan cookies, such as vanilla snaps
2 tablespoons cocoa powder
2 tablespoons dark chocolate shavings
1/4 cup unsweetened coconut chips
Seeds from half a pomegranate
In a medium bowl, whisk together the coconut yogurt and maple syrup until homogeneous and slightly fluffy.
Starting with half the cookies, dip each in the espresso or coffee for about five seconds, then layer in the bottom of 4 serving glasses. Spread about half of the coconut yogurt evenly over the cookies. Repeat this layering with the second half of cookies and yogurt.
Use a fine mesh sieve to dust the cocoa powder over each dish. Top with an equal portion of dark chocolate shavings, coconut chips, and pomegranate seeds.
*Note: The tiramisu can be made a day in advance. Wait to add the cocoa powder and toppings until just before serving.