SafePlates

Ingredients

• 200 g vegan ladyfingers
• 400 ml coconut milk
• 200 ml mango juice
• 2 ripe mangos
• 1 tsp vanilla extract
• 2 tbsp sugar
• 1 can coconut cream (chilled)
• 2 tbsp agave syrup
• Fresh mint for decoration

Instructions

1. Peel the mangos and cut the flesh into small cubes. Set aside some cubes for decorating later.
2. In a bowl, mix the coconut milk with the mango juice, vanilla extract, and sugar. The mixture should be well combined.
3. Briefly dip the ladyfingers into the coconut-mango mixture and place a layer in a baking dish. The exact number of ladyfingers depends on the size of the dish; there should be enough to cover the bottom.
4. Add a layer of the diced mangos on top of the ladyfingers.
5. In a bowl, whip the chilled coconut cream until stiff, stirring in the agave syrup until the mixture is sweet and creamy.
6. Spread a layer of the coconut cream over the mangos.
7. Repeat the layers until all ingredients are used up, finishing with a layer of coconut cream.
8. Refrigerate the tiramisu for at least 4 hours, preferably overnight, until set.
9. Before serving, decorate with the reserved mango cubes and fresh mint.

Tip

For best results, use a rectangular baking dish of about 20x30 cm.