Espresso dessert

Preparation

• 1
  Place coconut milk in the refrigerator for several hours. Remove the solid coconut layer from the coconut milk and puree it into a fine cream together with cashew nuts and vanilla powder in the blender. If necessary, add a little canned coconut water for smoothness.
• 2
  Mix half of the cream with espresso, maple syrup and 1 teaspoon cocoa powder. Then chill both creams. Divide Kölln muesli into 4 glasses, layer with the two creams and dust with cocoa powder. Preparation time: approx. 30 minutes (without waiting time)
• 3
  This breakfast tiramisu tastes great with homemade granola. To do this, roughly chop 200 g of shelled almonds, mix with 100 g of Mazola® rapeseed oil, 500 g of Echten Kölln Kernigen, 20 g of pumpkin seeds and 100 g of maple syrup, place on a baking tray and bake for approx. 25 minutes at 180 °C top/bottom heat.