Coconut tiramisu is a light, creamy twist on the classic Italian dessert. Instead of coffee and cocoa, this version combines coconut milk, mascarpone, soft ladyfingers and toasted coconut flakes. Each slice has delicate layers and a rich coconut flavor without feeling overly heavy.
The dessert requires no baking and can be prepared in advance, making it ideal for family gatherings, holidays or warm summer days.
Ingredients
For a 23 × 23 cm (9 × 9-inch) dish:
For the coconut cream
500 g mascarpone, chilled
400 ml heavy whipping cream, chilled
120 g powdered sugar
200 ml thick coconut cream, chilled
1 teaspoon vanilla extract
80 g shredded coconut
A pinch of salt
For assembling
300 g ladyfinger biscuits
250 ml coconut milk
1 tablespoon sugar, optional
1 teaspoon vanilla extract
50 g toasted coconut flakes
White chocolate shavings, optional
How to Make Coconut Tiramisu
- Prepare the coconut mixture
Pour the coconut milk into a shallow bowl. Add the vanilla extract and sugar, if using, then stir until the sugar dissolves. Set the mixture aside. - Make the mascarpone cream
Place the cold mascarpone, powdered sugar, coconut cream, vanilla extract and salt in a large bowl. Mix briefly at low speed until smooth.
In a separate bowl, whip the cold heavy cream until firm peaks form. Do not overmix it, as the cream may become grainy.
Gently fold the whipped cream into the mascarpone mixture. Add the shredded coconut and mix carefully with a spatula until evenly incorporated. - Arrange the first layer
Quickly dip each ladyfinger into the coconut milk. The biscuits should absorb some liquid but remain firm enough to hold their shape.
Arrange them in a single layer across the bottom of the dish. Spread half of the coconut mascarpone cream over the biscuits and smooth the surface. - Add the remaining layers
Create another layer of coconut milk-soaked ladyfingers. Cover them with the remaining cream and smooth the top with a spatula.
Sprinkle toasted coconut flakes over the dessert. Add white chocolate shavings for a richer finish, if desired. - Chill the tiramisu
Cover the dish and refrigerate it for at least six hours. For the best texture, leave it in the refrigerator overnight. This gives the ladyfingers enough time to soften and allows the coconut flavor to develop.
Tips for a Firm, Creamy Tiramisu
Use full-fat coconut cream rather than coconut drink. The thicker consistency helps the filling remain stable.
Dip the ladyfingers very quickly. Leaving them in the coconut milk for too long can make the dessert watery.
Keep all dairy ingredients cold before mixing. Cold mascarpone and whipping cream produce a firmer filling.
Toast the coconut flakes in a dry pan for two or three minutes, stirring constantly. Remove them as soon as they become lightly golden.
Storage
Coconut tiramisu can be stored covered in the refrigerator for up to three days. Keep it chilled until serving, especially during warm weather.
It can also be frozen for up to one month. Allow it to thaw slowly in the refrigerator before slicing.
Soft ladyfingers, silky mascarpone cream and toasted coconut turn this simple no-bake recipe into an elegant dessert with a bright, tropical flavor. Serve it well chilled for clean layers and the creamiest texture.
