Nothing tastes as good as green feels

‘Coconut milk, coconut oil and avocado, all in a tiramisù, excuse me?’ I hear you say. But do not fear! These amazingly versatile dairy-free substitutes create velvety, light, well-flavoured layers of sublime mousse. Everything just melts together to create a cloud-like light and creamy coffee and vanilla ‘pick-me-up’ pudding.

The night before:

1. Put the two cans of coconut milk in the fridge for the vanilla cream.
2. Open the refrigerated cans of coconut milk and scrape off the thicker part of the milk.
3. You need 450 g thick set milk for the vanilla cream.
4. Set aside in the fridge until needed.
5. Reserve the rest of the coconut milk for the coffee mousse.

To make the coffee mousse:

1. Combine the ground coffee and boiling water and set aside.
2. Place 150 ml of coconut milk into a blender.
3. Place the rest of the mousse ingredients, except the coffee and coconut oil, in the blender and blend until smooth.
4. Melt the coconut oil and add to the blender.
5. Strain the coffee, measure out 60 ml and add to the blender, blending until completely smooth.
6. Spoon out 55 g of the coffee mousse into each glass and refrigerate.

To make the vanilla cream:

1. Take the set coconut milk and whip until smooth and thick using a hand-held whisk or free-standing mixer.
2. Add the coconut nectar or honey and vanilla and whisk once more.
3. Remove the glasses from the fridge and spoon 40 g of vanilla cream over each layer of coffee mousse.
4. Divide the rest of the coffee mousse over the first layer of vanilla cream, then top with a final layer of cream according to the size of your glasses.
5. Be careful as you layer it as the layers will be soft.
6. Refrigerate until needed, grate chocolate over the top, serve with any leftover cream and enjoy.

Extract from Clean Cakes by Henrietta Inman (Jacqui Small, £20)

Main image by Lisa Linder