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  1. The best dessert I have ever ever made. Incredible. And the fact that it’s vegan gf is RIDICULOUS. After a big meal it was a hit, people were stealing other peoples bites, not one single bite was left over. Im thankful I found this . A million thank you’s are in order.

  2. hey trying to make this tonight am i using just the creamy part of the coconiut cream or thw whole can?

    1. So sorry I’m only getting back to you now. How did it turn out? It’s just the creamy part, not the milk as it won’t set otherwise.

      1. i actually went to coles and found a product in the fridge section, called Loco Dairy Free Thickened Creamy. I didn’t have the time to wait for the coconut to separate. This worked so well, and I didn’t have to plan ahead or scoop carefully to make sure that I didn’t have any liquid in there.

  3. I am in the uk. The sponge worked well but became very crumbly when cool so poured coffee over it once in situ. The cream didn’t work – I don’t think I chilled the cans for long enough – so replaced with vegan coconut natural yogurt. It was delicious! I’ll make an even stronger coffee stronger next time as it didn’t come through enough for my taste.

    1. Hi Jo, so sorry I missed your comment! Sorry to hear it didn’t quite work out for you. I wonder why the sponge became super crumbly? It is important to chill the coconut cream. The temperature of coconut products is crucial for success, unfortunately. I’m glad it was still delicious; your alterations sound like a delicious dessert nevertheless! Thanks for the review and sharing the changes you made x

  4. While not vegan myself, my mum is gluten and dairy intolerant, so we’ve find vegan recipes are now a great resource! I’m so keen to give this a go!
    You mention in other comments you’re in Australia – I’m just curious about your tablespoon measurements? Are they the Australian 20mL or 15mL? I’d hate to have my mixture too runny!
    Have a great Christmas!!

    1. Hi Amanda, I’m in Australia too and the sheet pan that I use is around 15 x 10 inches (38cm x 26cm). However, you can use a square tin for it, the sponge will just be a little taller, so you will need to bake it for longer and cut it in half before layering. Hope that helps!

  5. Hi! Can t wait to try this recipe thanks!
    Wanted to let you know the nutritionnal info can t be right! Probably need to be divided by 6? 🙂 (else i wouldn t even dream eating one of those bomb ;)!)

    1. Hi Pam, I’m so sorry for the late reply! I’ve just been updating the recipe cards and saw your comment. I appreciate you bringing this to my attention! It certainly wasn’t 🙂
      I hope you get the chance to make the recipe soon and enjoy it as much as I do x

  6. Hi- I am not sure if I have “website blindness”, but i don’t see a yield on this recipe? Or really on any of your recipes tbh. I love reading/ using your recipes, but find this a little bit problematic since I never know how much I am making. Some guidance is appreciated and apologies in advance if I am just not seeing the info! -RFM

    1. Hi Rachel! I’m sorry to hear you’re having problems identifying the yield for our recipes. We appreciate you speaking up in case other people are having the same issues. I’m going to email you now with a screenshot on where it’s located on our posts. Michael

  7. also, I was thinking to put it in the metal pan instead of jars, do you think it will be messy, It seems firm to me?

  8. is it the same coconut cream in the carton and in the can? I will make these for my husband on his birthday, it looks great,
    looking forward 🙂

    1. Hi Monika, Sorry I only just saw your comment. It depends on where you live, but here in Australia I have only found canned coconut cream. If you find it in the carton and it’s the thick and creamy kind, then you can use that. Hope you both enjoy it!

  9. Hi there!
    Would love to try this one for Xmas 🙂
    Any Idea of What you could replace the Kahlua with? (Something non alcoholic).
    Thanks! X

  10. Hello, curious from your experience, how long in advance can your recipe be made and do you think can it be frozen as traditional tiramisu with similar texture when defrosted?

    Thank you!

    1. Hi Nang, it disappears way too quickly for me haha. It would be good in the fridge for 3-4 days and also fine if you froze it. The texture should be similar after defrosting. I can’t talk from experience. Just make sure you add the dusting of cacao just before serving. If you give it a try, please let me know how it goes 🙂

    2. I LOVE THIS RECIPE!!! Tiramisu was the first dessert I learned how to make 10+ years back and had been my heart-winning dish to wow people. Ever since I became vegan and gluten sensitive, I have not had it and that saddens me so much. Thank heavens I found this recipe! And I’m not one to closely follow recipes even when I baked but I did here (the best I can!) And it turned out beautiful, creamy, tasty and just sweet enough. I made a batch and served to my non vegan colleagues. They all loved it!!! This is my new heart-winning dessert to make!!! Can’t thank you enough!
      I also added Spiced rum to the coffee cream and coffee mix to dunk the cookies in. YUM!
      One thing though, I have A LOT of the “cookies” left over. Maybe we can reduce the recipe and use a smaller sized baking tray? I’m gonna use the leftover to make bread pudding or just eat with yogurt but it’s a lot.

  11. Confused by what is meant by cans of coconut CREAM? Do you mean cans of coconut MILK? This has the thick set cream on top and the separated milk beneath. Think you’re in the US so maybe it’s called something different there. Thanks Helen