Sunlit Surprise Tropical Tiramisu

Allergens

None

Ingredients

• 1 cup heavy coconut cream 3/4 cup sweetened condensed milk 2 tablespoons dark rum 2 cups cold strong coffee 1 teaspoon pure vanilla extract 1 1/2 cups finely crushed ladyfingers (gluten
• free if necessary) 2 ripe mangoes, peeled and sliced Ground cinnamon, for dusting

Instructions

1. In a large mixing bowl, combine the coconut cream, sweetened condensed milk, rum, vanilla extract, and 1 cup of the cold strong coffee until smooth.
2. In a separate shallow dish, combine the remaining cup of coffee with the crushed ladyfingers, ensuring they are evenly saturated.
3. To assemble, layer half of the soaked ladyfingers in the bottom of six serving glasses or cups. Top with half of the sliced mangoes.
4. Pour half of the coconut cream mixture over the mangoes and layer the remaining soaked ladyfingers on top.
5. Add the rest of the mangoes and finish with the remaining coconut cream mixture.
6. Dust each serving with a sprinkle of ground cinnamon and refrigerate for at least 4 hours or overnight to allow the flavors to meld.

Chef’s Insight

The key to this dessert is layering, so take your time and be patient in assembling it for the best results.

Notes

Make sure to use fresh, ripe mangoes for the best flavor.