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5 oz canned creamed coconut

19 oz silken tofu

1 3/4 oz white sugar

1 pack biscoff cookies

1.5 tbs cocoa Powder

1 cup coffee


Combine the silken tofu, coconut cream, and sugar in a food processor. Combine until smooth.

Make a cup of coffee and pour the coffee into a shallow bowl. Get a small baking dish ready. Soak each cookie in the coffee for a second per side, then place it into the dish. Don't leave the cookie in the coffee for longer otherwise, it will all break apart.

Place each coffee-soaked cookie in a single layer in your dish.

Layer the cream mixture on top of the cookies, evenly. Continue this process until your cream and cookies have run out. Ensure that your top layer is a cream layer! Place the tiramisu into the fridge for at least an 1 hour to set. Remove from the fridge and sieve your cocoa powder on top of the cream layer. Serve immediately! Enjoy.


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