Coconut Tiramisu

 Coconut Tiramisu
Serves 8

1 4 oz pkg sugar free white chocolate instant pudding mix
1 15 oz can cream of coconut
1/4 cup cold water
1/4 c coconut milk (I used light since that's what I had)
8 oz reduced fat cream cheese, softened
1 c toasted coconut, divided
8 oz fat free whipped topping, thawed
1 cup strong coffee
2 T kaluha
1/3 cup cocnut milk (optional)
6-8 oz angel food cake (about 1/2 of a tube cake or one loaf)
unsweetend cocoa

Combine the pudding mix, cream of coconut and water in a small bowl and combine thoroughly. Cover with plastic wrap and chill until firm.

While pudding mixture is chilling, slice the angel food about 3/4 inch think and toast under a broiler until golden brown; flip over and repeat on the other side. You can toast the coconut under the broiler too if it's not already toasted. Set both aside.

Blend the softened cream cheese and 1/4 cup coconut milk into the pudding mixture, then stir in about 3/4 cup of the toasted coconut (I used my mixer, but you could do it my hand). Gently fold in whipped topping and set aside.

Combine coffee, kaluha and coconut milk then dip angel food slices into mixture and line bottom of serving dish with 1/2 -1/3 of the sliced (I used a bowl and 3 layers, but if you use a flatter dish 2 layers might be all you get). Top with 1/3 of the pudding mixture then sprinkle with cocoa. Repeat with 2 more layers, or whatever fits your serving dish, ending with the unsweetened cocoa. Garnish with remaining toasted coconut (I put a rim around the outer edge of the bowl). Cover and chill several hours or better, overnight.

Notes:
You could use vanilla pudding or coconut, but I couldn't find coconut at 2 stores.

I made a double espresso and added water to 1 cup, but you could use espresso powder and water, strong coffe, etc. I added the coconut milk since I had the can open, but I also had about 1/3 cup of the mixture left over, and I'm not sure how much the coconut milk added.


Here's the original recipe:

Cocomisu (Coconut Tiramisu)
from Boma, Animal Kingdom Lodge

Yield: 15 servings

Syrup
8 oz Sugar
16 oz Water
10 oz Coconut Puree
8 oz Kahlua Liquor

30 pieces Ladyfingers
3 lb Mascarpone Cheese
1 lb Powder Sugar
8 Egg Yolks
7 sheets Gelatin
10 oz Coconut Puree
 can Coco Lopez
1 qt Heavy Cream
1 cup Toasted Coconut

Make syrup by boiling water and sugar in a saucepot. Once it boils, remove from flame and transfer into another container. Mix with coconut puree and Kahlua.

Soak each ladyfinger while syrup is still warm and set aside on a sheet pan.

Soak gelatin leaves in cold water until soft. Remove excess water, then place gelatin in coconut puree in a small bowl. Place over a hot bath to dissolve the gelatin. Set aside.

In the mixer, whip mascarpone cheese with powder sugar. Add yolks, Coco Lopez and heavy cream. Whip until thick.

Temper some of this mixture in the gelatin and put it back with the rest of the filling.

Continue to whip until mixture has doubled. Be careful not to over whip and curdle the cheese.

Place soaked ladyfingers on the bottom of desired deep dish, about 4 inches deep. Ladle about an inch and a half of the filling.

Place another layer of ladyfingers, then ladle another layer of filling.

Smooth the top with a spatula, and then sprinkle the top with toasted coconut.