MACROS: 335 calories | 21g carbs, 25g fats, 5g protein
📍 2 cups strong brewed C&K coffee (we recommend Night Train for this)
📍 3 400ml cans of coconut milk (find one without guar gum as an ingredient)
📍 750g mascarpone cheese
📍 1 1/2 cups truvia powdered sugar
📍 2 tbsp instant coffee granules
📍 1 cup pumpkin puree
📍 1/2 tsp pumpkin pie spice
*Make your OWN pumpkin pie spice blend with Maddison Pannell's recipe here!
📍 1/4 tsp vanilla extract
📍 35-40 ladyfingers
**NOTE: YOU WILL NEED TO REFRIGERATE YOUR COCONUT MILK, MIXING BOWL AND WHISKS OVERNIGHT FOR SUCCESSFUL COCONUT WHIPPED CREAM. DO NOT SKIP THIS.**
STEP 1: In a large mixing bowl, combine your mascarpone cheese, powdered truvia, and instant coffee granules.
STEP 2: Once combined, mix in your pumpkin puree, pumpkin pie spice and vanilla extract.
STEP 3: Briefly (so they don't go soggy) dip each ladyfinger in the coffee and cover the bottom of your ~9x13" pan with a layer.
STEP 4: Whip your coconut cream with your other clean, CHILLED mixing bowl and whisks. We recommend an electric option. You'll scoop only the cream off the top of each can, and toss or reserve the liquid for another use. Whip until stiff peaks form and gently fold it into your pumpkin mixture.
STEP 5: Pour half your cream mixture over the bottom layer of ladyfingers. Add a second layer of ladyfingers on top of that, and then the rest of your cream. Smooth out the top and refrigerate MINIMUM 6 hours.
And you're done! Gotta love no-bake recipes. If you give this a try, be sure to tag @CaffeineandKilos on IG and let us know how you like it! Happy Thanksgiving season!