- 2 cups 2 cups 2 cups Coconut Flour
- .5 cup .5 cup .5 cup Tapioca Starch
- 2.5 tsp 2.5 tsp 2.5 tsp Baking Powder
- 0.25 tsp 0.25 tsp 0.25 tsp Salt
- .5 cup .5 cup .5 cup Organic Coconut Oil, melted
- 14 Tbsp 14 Tbsp 14 Tbsp Pure Maple Syrup, divided (2/3 C plus 3 Tbsp)
- 2 tsp 2 tsp 2 tsp Vanilla Extract
- 13.66 fl oz 13.66 fl oz 13.66 fl oz Coconut Milk, full fat, (or one can)
- 3 Tbsp 3 Tbsp 3 Tbsp Raw Honey
- 4 whole 4 whole 4 whole Egg Yolk
- 1 whole 1 whole 1 whole Vanilla Bean Pod
- 28 fl oz 28 fl oz 28 fl oz Coconut Cream, (or two cans)
- 3 fl oz 3 fl oz 3 fl oz strongly brewed Coffee, or espresso
- 2 tsp 2 tsp 2 tsp Organic Cocoa Powder
- Preheat oven to 350ºF.
- Start on the ladyfinger layer (see notes first). Whisk together the coconut flour, tapioca starch, baking powder, and salt and set aside.
- Use a hand mixer to combine the melted coconut oil, 2/3 C maple syrup, and vanilla extract then slowly add the coconut flour mixture until well combined. It will clump up - this is expected.
- Grease two 7x11 glass baking dishes with a little coconut oil and divide the mixture evenly between the two. Firmly press the mixture evenly into the bottom of each dish and use a fork to prick holes in the top to allow air to escape while baking. Bake 12 minutes and allow to cool.
- While the ladyfinger layer bakes and cools, start on the custard layer. Whisk egg yolks in a small, heat-safe bowl. Set aside.
- In a small sauce pan, whisk together coconut milk and honey. Split the vanilla bean in half lengthwise and use a knife to scrape the insides out into the sauce pan. Cut the scraped vanilla bean into 2-3 pieces and add to the pan.
- Warm the mixture over medium heat while occasionally whisking. Allow the mixture to heat until hot but not boiling, about 10 minutes. You want to see steam begin to rise from the pan.
- As soon as the mixture is heated, immediately remove the from heat. Remove vanilla bean pieces with a slotted spoon.
- Slowly pour a small amount of the heated mixture into the egg yolks while constantly whisking vigorously to temper the eggs then whisk the egg mixture back into the hot sauce pan. Continue to heat over medium heat for 4-5 minutes or until simmering and thickened slightly. Allow to cool then transfer to the fridge to continue thickening. It doesn't need to be completely chilled if you don't have time, just keep it in there while you work on the rest of the recipe.
- To make the whipped cream, whisk or blend together the coconut cream (drain off excess water) and 3 Tbsp maple syrup.
- Now that all the layers are ready, you can assemble the tiramisu. Brush on about half of the coffee onto one ladyfinger layer. One top of that, spread half the custard mixture followed by half the whipped topping mixture.
- Cut the other ladyfinger layer into a few large pieces and place them on top of the partially assembled tiramisu. Top with the remaining custard then whipped cream. To finish it off, use a sifter to dust the top of the dessert with the cocoa powder.
- This can be cut and served immediately but for best results, store in the refrigerator which allows the layers to soak together but allow to soften a bit at room temperature before serving.
The ladyfinger layer is baked in one solid piece (like a cake) instead of individual ladyfingers to save on time but the recipe works either way if you want to go the traditional route. You may need to take a few minutes off the baking time though. To make the ladyfinger layer, you'll need two 7x11 glass baking dishes but if you only have one, simply bake one layer at a time. If you need to bake one layer at a time, cut ingredients for ladyfingers in half to make the first layer then make the second layer once that is done. If you decide you'd rather have individual ladyfingers instead of a solid layer, they will probably all fit in the oven in one batch on a large baking sheet but expect them to finish baking sooner.