This recipe can be gluten free too, or made with â€œregularâ€ lady fingers if you are not gluten intolerant. And even if you don’t have a problem with dairy, this is so creamy and delicious you won’t miss the cheese! It also tastes incredible with a little bit of fruit on the side. Enjoy!
Instructions with Photos
It is very important to have the coconut milk cold! Open the cans of coconut milk and separate out the cream from the liquid. This is easy to do if they are cold as the cream will be in a nice big lump at the top. Put the cream from both cans in a bowl and put back in the fridge for now.
Put the liquid from ONE can aside for another use and proceed with only ONE can’s liquid milk (which will be a little less than a cup).
Put a couple of tablespoons of milk in a small bowl and sprinkle gelatin on top to soften, set aside.
Put remaining milk into a small saucepan and start to warm over med-low heat, watching it so that it does not burn.
In a small bowl, whisk together egg yolk, sugar, salt and cornstarch.
Paying attention to the milk on the stove now, you can increase the heat a bit and heat until just simmering.
Once it is simmering, whisk in the gelatin mixture until dissolved.
Pour a small amount of hot milk into the egg/sugar mixture, whisking constantly. (This is to temper the eggs.) When incorporated, whisk egg mixture into remaining hot milk and cook on medium heat, whisking constantly until mixture is bubbling and starts to thicken.
Remove from heat, whisk in lemon juice and pour through a wire mesh strainer into a bowl, using a rubber spatula to press through as much â€œpuddingâ€ as possible. This will strain out any pieces of egg that solidified.
Cover bowl and chill in the refrigerator or freezer whisking occasionally until mostly chilled… but not totally set.
When pudding mixture is almost ready, continue with the whipped cream.
Taking reserved coconut cream (the part from the top of the can) and add brown sugar, vanilla and 3 tablespoons of the rum.
Whip with a hand held or stand mixer 1-2 minutes or until light and fluffy.
Fold about 1 /3 of the whipped cream into pudding mixture to lighten, add remaining whipped cream and fold to combine.
Put coffee in a shallow bowl and add remaining 2 tablespoons rum.
Using an 8 or 9 inch square baking dish, dip each lady finger into the coffee one at a time, for 1-2 seconds per side and arrange in baking dish, (the longer you dunk them, the more liquid will be in the final cake, it is up to you how â€œwetâ€ you like your tiramisu) making one full layer on the bottom. You may have to trim half of the lady fingers to make an even layer depending on how they fit into your pan. Its pretty easy to do and shucks, somebody will have to snack on the extra nibbles!
Cover with half of the cream mixture. Dust with cocoa powder. We tried this a couple different times, once using regular unsweetened cocoa and another using dark cocoa for a more dramatic look. It’s really up to you which one you’d prefer.
Repeat with remaining lady fingers, remaining cream and then dust again with cocoa powder.
Cover with plastic wrap and refrigerate 6 hours or overnight before digging in for best texture.
Enjoy! This is also great served with a few fresh berries on the side.
NOTES: If you can not get lady fingers anywhere, you can substitute a sponge cake. We also made this using maple syrup and coconut sugar instead of the regular and brown sugar and it was just as delicious!