Coco-mocha Tiramisu

This gorgeous hybrid of mousse and tiramisu combines a few of the most delicious ingredients: coffee, chocolate and coconut into one exquisite treat.

By Ethical Bean


  • Tiramisu2 cans of premium coconut milk*, chilled in the fridge overnight
  • 10 tbsp of Fairtrade cocoa
  • 5 tbsp of icing sugar
  • 8 Italian ladyfinger cookies
  • 3/4 cup fresh Ethical Bean Coffee (decaf optional)
  • 2 oz Baileys (optional)
  • 1 cup whipping cream
  • 1 tbsp icing sugar
  • 1 to 2 tbsp Fairtrade cocoa for dusting

*be certain to use premium coconut milk with no water added.

To prepare the ladyfingers

  1. Pour freshly brewed Ethical Bean Coffee into a deep dish or pie plate.
  2. Add the Baileys
  3. Soak the ladyfingers in the coffee, then remove onto a plate to sit

To prepare the coconut milk chocolate mousse

  1. Skim the hardened cream from the top of the coconut milk can and place into a bowl
  2. Whip the icing sugar and cocoa into the coconut cream
  3. Place the mixture into an icing bag

To prepare the whipping cream

  1. Whip the whipping cream with 1 to 2 tbsp of icing sugar

To assemble

  1. Choose 4 small bowls or cups to build the layers in to serve
  2. Start with a base layer of mousse
  3. Break a coffee soaked ladyfinger in half and place both onto the mousse
  4. Add a layer of whipped cream
  5. Add another layer of mousse
  6. Add another layer of ladyfingers
  7. Top with whipped cream
  8. Dust with cocoa