for 8 person

Coconut cream

5 dl	low-fat coconut milk
1	vanilla pod, cut lenghtwise, seeds scratched out
100 g	sugar
2 tbsp	Maizena cornflour
2	fresh eggs
2 ½ dl	single cream, beaten until light and frothy

Tiramisu

250 g	strawberries, cut into cubes
½ dl	coconut liqueur (e.g. Malibu)
200 g	sponge fingers

Decorate

3 tbsp	coconut flakes
125 g	strawberries, cut in half or into quarters

How it's done

Coconut cream

In a pan, whisk together the coconut milk and all the other ingredients up to and including the eggs, bring to the boil over a medium heat, stirring constantly. As soon as the mixture thickens and turns creamy, immediately remove the pan from the heat, whisk for a further 2 mins. Pour the custard through a sieve into a bowl. Place a sheet of cling film directly over the top and leave to cool completely, chill for approx. 1 hr. Stir the custard until smooth, carefully fold in the cream using a rubber spatula.

Tiramisu

Mix the strawberries and coconut liqueur. Place half of the sponge fingers (sugar side down) in the dish. Spread half of the strawberries incl. juice and half of the coconut cream on top. Cover with the remaining sponge fingers. Top with the remainder of the strawberries, cover with the remainder of the coconut cream. Cover and chill for approx. 2 hrs.

Decorate

Sprinkle the tiramisu with the desiccated coconut, top with the strawberries.

Show complete recipe