Vietnamese Coconut Coffee Tiramisu
Description
The Vietnamese Coconut Coffee Tiramisu is a visual delight. The layers are perfectly defined, showcasing the contrast between the coffee-soaked ladyfingers and the creamy coconut blend. A sprinkle of cocoa on top adds an elegant finishing touch.
Ingredients
Step 1: Coffee-Soaked Ladyfingers
Step 2: Coconut Cream Filling
Step 3: Cocoa Dusting
Instructions
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Prepare Vietnamese Coffee:
Brew a cup of strong Vietnamese coffee and let it cool to room temperature.
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Make Coconut Cream Filling:
In a mixing bowl, combine coconut milk, sweetened condensed milk, and shredded coconut. Mix until well combined.
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Dip Ladyfingers:
Dip each ladyfinger into the brewed coffee briefly, ensuring they are soaked but not overly saturated.
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Layering:
In a serving dish, place a layer of coffee-soaked ladyfingers at the bottom.
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Add Coconut Cream:
Spread a layer of the coconut cream filling over the ladyfingers.
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Repeat Layers:
Repeat the process, creating alternating layers of coffee-soaked ladyfingers and coconut cream until you reach the top of the dish.
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Cover the dish and refrigerate for at least 4 hours or overnight to allow the flavors to meld.
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Dust with Cocoa:
Before serving, sprinkle a generous layer of cocoa powder over the top for a finishing touch.
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Serve:
Slice and serve the Vietnamese Coconut Coffee Tiramisu, savoring the delightful blend of coffee and coconut in each bite. Enjoy this Vietnamese twist on a classic dessert!
