Tonight’s #eatincolours theme is green. Green like spinach, peas, salad… Things that people might consider sad – although these can be super tasty. Weirdly I decided to go for a sweet recipe, a new experiment which came out delicious: Coconut Matcha “Tiramisu”.
Now, before being killed by all traditional tiramisu supporters, I’m completely aware this isn’t a real tiramisu. It doesn’t contain coffee. It doesn’t contain chocolate (even though I’m pretty sure the result would be amazing with some dark chocolate chips). It doesn’t contain mascarpone.
How can I even call this tiramisu?!?!?
Well, the savoiardi layers, the consistency and the rum drizzle will surely remind you of the Italian dessert. The delicate sweet coconut milk and the bitter matcha combine perfectly. I love the contrast of the green and white. Moreover, it contains much less sugar than real tiramisu but it still tasted delicious. My husband was really skeptical when I prepared this. He doesn’t like matcha nor tiramisu. Nevertheless, he just couldn’t get enough after trying this. Hope you enjoy this kind of different green recipe!
“When I got my success, I became decadent for a while. This was 2003 to 2008. I fell for tiramisu really hard. I’ve become more moderate since, because African-Americans are prone to diabetes.”
Jill Scott
Delicious Coconut Matcha “Tiramisu”
Equipment
- Electric Whisk or Kitchen Robot
- sac a poche
- cake pan
Ingredients
- 2 Round Savoiardi recipe on previous post
- 400 ml Coconut Milk (Cream)
- 50 gr Caster Sugar
- 50 gr Agave Syrup
- 2 tsp Matcha Powder
- 50 ml Rum
Instructions
- First of all, chill the coconut cream in the fridge overnight. The thicker cream needs to separate from the liquid milky part. You could also leave it in the freezer for 3-4 hours otherwise.
- Prepare the savoiardi, I decided to give them a round shape as it would be easier to assemble the cake afterwards, but you could make the classic savoiardi shape instead.
- Take out the chilled coconut cream, open the can and carefully put aside the thicker cream which should now be clearly separated from the milk. You could use the milk leftovers for smoothies or other cakes. Whip the cream, adding slowly sugar and agave nectar once it's foamy.
- Divide the cream into halves, and add 2 tsp of matcha to one half. Add more matcha if you like the taste or you want it to be greener. You are now ready to assemble the cake.
- Spread a layer of the coconut cream at the bottom of a cake pan, by using a sac a poche or with a spoon. Add a layer of savoiardi biscuits and drizzle with some rum. Repeat until all the savoiardi are finished.
- Cool down the cake overnight in the fridge or a couple of hours in the freezer. Enjoy!
Nutrition Facts
10 servings per container
Calories113
- Amount Per Serving% Daily Value *
- Total Fat
4.5g
7%
- Amount Per Serving% Daily Value *
- Total Carbohydrate
16.3g
6%
- Dietary Fiber 0.2g 1%
- Sugars 11.5g
- Protein 1.6g 4%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
I do have a scientific mind, probably it’s the reason why I love to hide in the kitchen and start creating.
My cooking is healthy, fun and colorful… and really tasty!
What are you waiting for? Grab your apron and start creating with me!
