Pineapple Coconut Tiramisu (vegan, sugar free)
Creamy tiramisu in a jar with coconut cream and pieces of pineapple, completely vegan and sugar free. Healthy recipe for tiramisu vegan pineapple and coconut.
Healthy tiramisu in a glass…. sounds too good to be true? No way! This recipe is completely sugar-free, free of animal products, without eggs and elegantly layered in the glass.
And most importantly, it just tastes infinitely delicious… light, airy coconut cream, fresh pineapple pieces, delicious vanilla cakeand aromatic coconut flakes!
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Layer by layer
As with the classic tiramisu, one layer is added on top of the other until the deliciousness is complete. The vegan tiramisu inthe jar consists of 4 layers:
- Vegan vanilla sponge cake: airy and fluffy, baked with vanilla aroma and coconut flakes and soaked with fruit juice at the end. The sponge cake is very easy to prepare and baked in muffin tins to give it the round shape. The cake consists of only 8 ingredients and comes completely without sugar, without butter and without oil.
- Coconut cream: creamy and smooth, with a light touch of coconut and vanilla. The cream consists of only 4 ingredients: silken tofu, coconut milk, vanilla and rice syrup / agave syrup. Stir everything together quickly and it’s ready to go!
- Pineapple pieces: Small pieces of pineapple are placed between the cream and the sponge, making the tiramisu fruity and juicy. Canned pineapple or a fresh pineapple can be used.
- Coconut flakes: hidden in the sponge and scattered on the cream. Grated coconut is very tasty and aromatic, which fits perfectly into the tiramisu.
Four delicious layers:
How to layer the tiramisu:
Sugar free tiramisu
This Italian cream dessert is completely sugar-free. White sugar is not bad in itself and should not be banned, but there are so many other, more natural ways to sweeten. Examples are:
- Apple sauce or banana: Fruits naturally contain sugar and are therefore perfect for natural sweetening. Apple sauce and bananas are particularly suitable when baking cakes, because they can be used as an egg substitute at the same time.
- Rice syrup / Agave syrup: comes from the plants and is sold as syrup. Suitable for creams, yogurt, sauces etc.
- Stevia: a plant with green leaves that taste soooo much sweeter than sugar! I have a stevia plant at home and you can just eat the leaves raw or put them in a tea. There is also stevia to buy as a sweetener.
- Birch sugar and coconut blossom sugar are further alternatives to white sugar and cane sugar.
Dessert in a jar – easy and quick
Not only does it look good, but it’s super easy to prepare: a dessert in a jar! A lot of other delicacies can be enjoyed in a jar:
Does the tiramisu have to be made in a jar?
Of course, you can also easily prepare the tiramisu in a bake dish. For this you can just smooth the cake dough on a baking tray and bake like this, instead of using muffin tins. The amount of tiramisu is enough for a small / medium bake dish.
How to store vegan tiramisu?
The tiramisu in the jar can simply be put in the fridge. This makes the cream firmer and more airy, because the uncooled the cream is a little too liquid.
How long does vegan tiramisu stay fresh?
Because the cream dessert is prepared without eggs, it has a longer shelf life than the classic version. In the fridge, the tiramisu stays fresh and tasty for at least 3 days.
It even tastes best after a day in the fridge, because then the aromas in the different layers have exchanged and the biscuit is light and juicy.
If you make the recipe, feel free to give me a feedback or write a comment on how it turned out. And if you share your homemade dish with your friends on social media, I would be very grateful when you link me (Instagram @flavour. dreams) and set the hashtag #flavourdreams. Of course I am always available for questions. Enjoy to try the recipe!
Pineapple Coconut Tiramisu (vegan, sugar free)
Ingredients
Vanilla cake
- 150 ml soy milk
- 2 tbsp apple cider vinegar or lemon juice
- 50 g rice or agave syrup
- 150 g apple sauce unsweetened
- 200 g flour
- 2 tsp baking powder
- 40 g coconut flakes
- 1 pinch of salt
- 1 tsp vanilla extract or vanilla sugar
Coconut cream
- 400 g silken touf
- 400 ml high-quality coconut milk for the can only the thick, creamy part
- 1 tsp vanilla extract or vanilla sugar
- 100 g rice or agave syrup or more if you like it sweeter
In addition
- 50 ml juice apple juice, pineapple juice or rum
- 500 g pineapple, cut into pieces fresh or from the can
- 30 g coconut flakes
Instructions
- Preheat the oven to 180 degrees Celsius or 356 degrees Fahrenheit.
- For the vanilla cake, mix the soy milk with the apple cider vinegar and let it stand for 5 minutes.
- Then mix all the liquid ingredients for the cake, add the dry ingredients and mix with a whisk until there are no lumps (do not overmix the batter). Pour the cake batter into 6 muffin tins and bake in the oven for 20 minutes.
- Meanwhile, blend all the ingredients for the coconut cream in a blender or with a whisk until the mixture is creamy.
- Remove the baked muffins from the moulds, leave to cool and cut into slices with a thickness of 1-2 cm.
- Layer the tiramisu: first add the round cake into four jars, soak it with fruit juice using a brush, divide a third of the coconut cream between the jars, sprinkle with coconut flakes and top with pineapple pieces. Repeat this process twice. Chill the jars in the fridge for at least 2 hours before enjoying.
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