Easy No-Bake Coconut Tiramisu
No Bake Coconut Tiramisu is an exotic reinterpretation of the world famous Italian dessert: the classic coffee tiramisu. As delicious as the original recipe, but fresher and more suitable for the warm seasons, it is made with layers of ladyfingers, slightly soaked in milk and interspersed with a mascarpone cream, enriched with grated coconut.
The whole thing is then made irresistible by a layer of hazelnut cream, which, combined with dried coconut, gives a delicious flavor to the tiramisu. Ideal to serve as a dessert at the end of a meal, on the occasion of a Sunday lunch with the family or a dinner with special guests, it can also be enjoyed as a delicious snack: since it is egg-free and coffee-free, it is designed especially for the kids.
What is Coconut Tiramisu?
Coconut tiramisu is a tropical twist on the classic Italian dessert, blending the traditional layers of soaked ladyfingers with a rich coconut and mascarpone cream. While tiramisu, meaning "pick me up," originated in Italy in the 1960s, its coconut variation adds a fresh, tropical flavor. The original tiramisu featured coffee, mascarpone, and cocoa, but over time, creative spins like coconut tiramisu have emerged, catering to those who love both the light sweetness of coconut and the indulgence of the Italian classic. By incorporating grated coconut and sometimes hazelnut cream, this dessert fuses the rich creaminess of tiramisu with the exotic allure of coconut, giving it a refreshing, modern flair.
Tips for the Best Coconut Tiramisu
- Place the bowl and whisk in the fridge before whipping the cream to ensure maximum fluffiness.
- Avoid overworking the cheese when combining it with sugar to maintain creaminess.
- Use gentle bottom-to-top motions when incorporating whipped cream to keep the mixture light.
- Dip each ladyfinger for only a second to avoid them getting too soggy.
- Slightly heat the hazelnut cream for easier spreading and smoother layering.
- Let the tiramisu chill for 2-3 hours (or overnight) to allow the flavors to meld and the dessert to set perfectly.
Can I Use Coconut Milk Instead of Regular Milk?
Of course you can! It will enhance the coconut flavor, without affecting the texture of the dessert. Just be sure to use a full-fat version for richer results.
What Can I Substitute Mascarpone Cheese With?
You can substitute mascarpone cheese with a mixture of vegan cream cheese or coconut cream for a dairy-free option, or with cream cheese and a bit of heavy cream for a similar texture. Greek yogurt is also a lighter alternative that works well, though it will give the dessert a slightly tangier flavor.
Why is My Coconut Tiramisu So Soggy?
Tiramisu can become soggy if the ladyfingers are soaked for too long in the milk or liquid. They should only be dipped briefly, just a second or two, to avoid absorbing too much moisture. Overly wet layers or not chilling the dessert long enough can also contribute to a soggy texture.
What Else Can I Add to This Tiramisu to Enrich It?
If you like, you can enrich the layers with chocolate chips, dark, milk or even white, chopped hazelnuts, chopped pistachios or fresh strawberries, for a delicious fragrant note.
Can I Make This Ahead?
It is actually recommended to do this tiramisu ahead! Preparing it a day in advance allows the flavors to meld and the dessert to firm up, making it easier to slice and more flavorful. Just cover it tightly and store it in the fridge for up to 1-2 days before serving.
Can I Freeze Coconut Tiramisu?
Sure! Simply cover it tightly with plastic wrap and aluminum foil to prevent freezer burn. It will keep well in the freezer for up to 2-3 months. When ready to serve, thaw it in the fridge overnight for the best texture and flavor.
More Delicious Coconut Recipes For You!
How to Store Coconut Tiramisu
Coconut Tiramisu can be stored in the refrigerator for approximately 2 days, well covered with cling film.
Ingredients
How to Make Coconut Tiramisu
Whip the cream in a very cold bowl.
Whip the cream in a very cold bowl.
In another bowl combine sugar and mascarpone, and mix well.
In another bowl combine sugar and mascarpone, and mix well.
Add the whipped cream, a little at a time.
Add the whipped cream, a little at a time.
Incorporate it with a spatula, mixing delicately and with movements from the bottom to the top.
Incorporate it with a spatula, mixing delicately and with movements from the bottom to the top.
Add the grated coconut.
Add the grated coconut.
Mix gently so as not to deflate the mixture.
Mix gently so as not to deflate the mixture.
At the end you should obtain a smooth and homogeneous cream. Transfer to the fridge for half an hour.
At the end you should obtain a smooth and homogeneous cream. Transfer to the fridge for half an hour.
Then, pour some milk into a bowl and soak the ladyfingers for a second.
Then, pour some milk into a bowl and soak the ladyfingers for a second.
Arrange the first layer of ladyfingers in an 18x26 cm baking dish.
Arrange the first layer of ladyfingers in an 18×26 cm baking dish.
Now continue with the first layer of coconut cream.
Now continue with the first layer of coconut cream.
Level evenly.
Level evenly.
Spread the hazelnut cream, if you want to make it more fluid, heat it for a few minutes in a bain-marie.
Spread the hazelnut cream, if you want to make it more fluid, heat it for a few minutes in a bain-marie.
Proceed by soaking the ladyfingers needed for the second layer.
Proceed by soaking the ladyfingers needed for the second layer.
Place them one by one on the cream.
Place them one by one on the cream.
Complete the second layer entirely, trying not to leave any empty spaces.
Complete the second layer entirely, trying not to leave any empty spaces.
Spread the remaining cream.
Spread the remaining cream.
Level it well.
Level it well.
Decorate with more hazelnut cream, letting it drip from the prongs of a fork to create swirls.
Decorate with more hazelnut cream, letting it drip from the prongs of a fork to create swirls.
Complete with a sprinkling of grated coconut. Cover with cling film and place in the fridge for at least 2-3 hours (better if overnight).
Complete with a sprinkling of grated coconut. Cover with cling film and place in the fridge for at least 2-3 hours (better if overnight).
Once the resting time has elapsed, let the tiramisu come to room temperature before serving it.
Once the resting time has elapsed, let the tiramisu come to room temperature before serving it.
Enjoy!
Enjoy!
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