• Gluten-free coconut tiramisu (Loving Gluten Free)

We give a tropical touch to this rich, boozy Italian classic. Perfect for when the oven is best left off.

Serves
8-10

Preparation

15min

Skill level

Easy
By
Average: 3.7 (54 votes)
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Ingredients

  • 3 270 ml cans coconut cream, refrigerated overnight (see note)
  • 1 vanilla bean, halved lengthways, seeds scraped
  • 60 g (½ cup) pure icing sugar, sifted
  • 750 ml (3 cups) lukewarm freshly brewed coffee
  • 80 ml (⅓ cup) Kahlua or Tia Maria liqueur
  • 200 g gluten-free savoiardi biscuits (see note)
  • dutch cocoa powder, to dust

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Start this recipe 1 day in advance.

Cooling time: 4 hours

1. Open the chilled cans of coconut cream without shaking. Scoop off the hardened cream from the lids and transfer to a mixing bowl. To separate the rest of the hardened cream from the coconut water, tip the remaining contents into a sieve placed over a bowl so the coconut water drains from the cream (this should leave you with roughly 550 g of coconut cream). Add the drained coconut cream to the bowl with the rest of the coconut cream, the scraped vanilla bean seeds and icing sugar. Whisk for 1-2 minutes or until soft peaks form. 

2. In a wide deep tray or dish, combine the coffee and liqueur. Working one at a time, gently dip the savoiardi biscuits into the coffee mixture and arrange them in a single layer in a serving dish about 20 x 25 cm (I like to use a glass dish for presentation so you can see the layers). 

3. Spread half the whipped coconut cream over the biscuit layer. Repeat the process with another layer of biscuits and cream. Cover with plastic wrap and refrigerate for at least 4 hours to set. Dust with cocoa powder just before serving. 

Note

• Placing the unopened tins in the refrigerator overnight helps firm up the coconut cream. If you like your tiramisu extra creamy, feel free to use an additional can of coconut cream.

• Gluten-free savoiardi are available at select supermarkets and independent grocers, most commonly sold under the Schar brand in Australia.

 

Catch Helen Tzouganatos whipping up lush gluten-free meals alongside guests in the brand new first series of Loving Gluten Free on SBS and SBS On Demand.