Vietnamese Coconut Coffee Tiramisu
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.
- 1 cup strong Vietnamese coffee (cooled)
- 24 ladyfinger cookies
- 1 can coconut milk
- 1/2 cup sweetened condensed milk
- 1/2 cup unsweetened shredded coconut
- 2 tablespoons cocoa powder
- Prepare Vietnamese Coffee:
Brew a cup of strong Vietnamese coffee and let it cool to room temperature.
- Make Coconut Cream Filling:
In a mixing bowl, combine coconut milk, sweetened condensed milk, and shredded coconut. Mix until well combined.
- Dip Ladyfingers:
Dip each ladyfinger into the brewed coffee briefly, ensuring they are soaked but not overly saturated.
- Layering:
In a serving dish, place a layer of coffee-soaked ladyfingers at the bottom.
- Add Coconut Cream:
Spread a layer of the coconut cream filling over the ladyfingers.
- Repeat Layers:
Repeat the process, creating alternating layers of coffee-soaked ladyfingers and coconut cream until you reach the top of the dish.
Cover the dish and refrigerate for at least 4 hours or overnight to allow the flavors to meld.
- Dust with Cocoa:
Before serving, sprinkle a generous layer of cocoa powder over the top for a finishing touch.
- 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!