Mango coconut tiramisu, new lactose-free recipe!

Preparation

Step 1

Start by preparing the vegan shortbread biscuits. Mix the flours, vanilla sugar and baking powder together. Add the applesauce and then the coconut oil. Stir by hand until a ball of dough is formed that holds together.

Step 2

Spread the sweet dough 2 cm high and use a biscuit cutter to form round biscuits with a 5-cm diameter. Repeat the operation until there is no more dough left.

Step 3

Bake the biscuits for 10 minutes in an oven preheated to 180°C.

Step 4

Meanwhile, prepare the coconut cream. In a blender, add the remaining ingredients, except the grated coconut and mangoes, and blend.

Step 5

Add the grated coconut and stir with a spoon.

Step 6

Leave the coconut cream in the fridge for about 1 hour.

Step 7

Peel and cut the mangoes into small pieces.

Step 8

Assemble the tiramisu by first lining the bottom of the dish with mango, then with a layer of coconut cream, and crumble some biscuit pieces on top (you can also cut small pieces for more crispness). Add another layer with a few pieces of mango and finish with a more generous layer of coconut cream.

Step 9

Chill in the fridge at least 1 hour before serving.