It seems like ages since my last post, but I’ve been so busy working on the new one-dish book as well as final edits on the new slow cooker book. In between, I’ve also been doing lots of cooking — including making this new variation of tiramisu using pineapple, coconut, and rum (shown here with some of this year’s gorgeous lilacs). This tiramisu is a bit lighter and more refreshing than the traditional kind, making it ideal for the warmer weather, although I wouldn’t turn down the traditional version, that’s for sure.
I’ve also been cooking lots of fresh greens that our generous friends Jeff and Seung Hee are kind enough to let us pick whenever we want (which is basically most of the time!) Here’s a photo of just some of the greens we picked recently, all spread out on the table.
In addition to lots of sautes, salads, soups, and stir-fries, some of the greens were transformed into refreshing green drinks like this one, blended with mango and lime juice.
Now back to that dessert….Below is the recipe for Tropical Tiramisu. For the cake, I used a few slices of pound cake that I had in the freezer from the recipe in 1,000 Vegan Recipes. It’s such a good all-purpose cake, that I like to keep some on-hand for emergencies like this one! Instead of the pound cake, you could substituted any vegan white or yellow or sponge-type cake. Also, you can assemble the tiramisu directly into dessert glasses instead of making it in a pan. Up to you.
Hope you enjoy!
3/4 cup raw cashews, soaked overnight and drained
3/4 cup coconut milk or pineapple juice (or half of each)
1 (8-ounce) container vegan cream cheese
1 teaspoon coconut extract (optional)
1 teaspoon pure vanilla extract
1/3 cup plus 1 tablespoon confectioners’ sugar
1 cup fresh or canned pineapple chunks, pureed
3 tablespoons dark rum
4 to 6 (1/2-inch thick) slices of vegan pound cake, sponge cake, or other white or yellow cake
1/3 cup toasted coconut
1. In a food processor or high speed blender, combine the drained soaked cashews and coconut milk, and process until smooth and creamy. Add the vegan cream cheese, coconut extract (if using), vanilla extract, and the 1/3 cup confectioner’s sugar. Process until completely smooth. Set aside.
2. In a small bowl, combine the pureed pineapple, rum, and remaining 1 tablespoon of confectioner’s sugar and stir to mix well.
3. Arrange a single layer of cake slices in an 8-or 9-inch square baking pan (you may need to cut some of the pieces to fit). Brush the cake with the pineapple-rum mixture, allowing it to soak into the cake. Sprinkle with half of the coconut. Spread the filling mixture evenly on top. Sprinkle with remaining coconut. Chill for 4 hour before serving.