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.
Servings: 4 people
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.