Coconut Tiramisu (No Eggs or Alcohol)
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Coconut Tiramisu is a tropical twist on the classic Italian dessert that’s as easy to make as it is delicious. This no-bake dessert combines creamy mascarpone cheese, whipped coconut cream, and a hint of coconut extract for a flavor that’s smooth and satisfying. No eggs needed! Instead of the usual coffee-soaked ladyfingers, this recipe uses a coconut milk soak, giving each bite a rich, tropical flavor. You can assemble it in minutes, and after a few hours in the fridge, you’re left with a dessert that’s perfect for any occasion, from casual dinners to fancy parties.
This simple, yet indulgent treat is made with just a few easy ingredients, like whipped cream, coconut milk, and ladyfingers, making it a breeze to whip up. The final touch of toasted coconut on top adds a bit of crunch and an extra dose of coconut flavor. Whether you’re a fan of classic tiramisu or just looking for a new dessert to try, this one is sure to impress with its tropical flair and creamy texture.
Why You’ll Love Coconut Tiramisu
- Tropical Twist: This Coconut Tiramisu gives a refreshing, tropical spin on a classic dessert with coconut milk and toasted coconut.
- No-Bake Simplicity: No need to turn on the oven—just mix, layer, chill, and you’re done.
- Creamy Perfection: A smooth, velvety mascarpone and coconut cream mixture that melts in your mouth.
- Quick Prep: Whip it up in under 15 minutes, then just let it chill and become even more delicious.
- Impressive Flavor: The combination of coconut, ladyfingers, and whipped cream creates a flavor profile that’s a crowd-pleaser every time.
Ingredients Needed To Make Coconut Tiramisu\
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Ladyfingers
- Mascarpone cheese
- Sugar
- Heavy cream
- Coconut extract
- Coconut milk
- Whipped topping
- Sweetened coconut flakes
- Cream cheese
How To Make Coconut Tiramisu
- Make the Cream Mixture: Whisk together the sugar, coconut extract, and cream cheese in a mixing bowl until fluffy. Then add heavy cream and mix until smooth and whipped.
- Prepare the Ladyfingers: Dip the ladyfingers into the coconut milk one by one, making sure they’re soaked but not soggy. Lay them in the bottom of the dish.
- Layer the Tiramisu: Spread half of the cream mixture over the soaked ladyfingers. Add another layer of ladyfingers and top with the remaining cream mixture.
- Chill: Place the dish in the refrigerator and let it set for several hours or overnight for the best results.
- Add Toppings: Once chilled, top the tiramisu with whipped topping and toasted coconut flakes.
- Serve: Slice and serve this creamy, tropical dessert!
Commonly Asked Questions
Can I make this Coconut Tiramisu ahead of time?
Yes, this dessert is perfect for making ahead. In fact, the flavors improve after sitting in the fridge for a few hours or overnight, so you can prepare it the day before and serve it the next day.
Get all the best baking tips!
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How do I store leftover Coconut Tiramisu?
You can store leftover Coconut Tiramisu in an airtight container in the fridge for up to three days. Just be sure to cover it well to keep the layers fresh and intact.
Can I use another type of alcohol or liqueur?
If you prefer something different, you can swap the coconut liqueur for a light rum or even Kahlúa for a more intense flavor. Just remember to adjust based on the liqueur’s sweetness and strength.
What’s the best way to serve Coconut Tiramisu?
Serve the Coconut Tiramisu chilled directly from the fridge. It’s best when the whipped topping is fresh, and a sprinkle of toasted coconut flakes adds the perfect finishing touch. It’s also a great addition to any tropical-themed gathering or summer dessert spread.
Gluten-Free Options
Gluten-Free Option: You can make this recipe with either regular or gluten-free ladyfingers. No other changes are needed—just swap based on your preference or dietary needs.
Coconut Tiramisu
Equipment
- 10×7-inch baking dish (at least 3 inches deep)
- Shallow bowl for dipping lady fingers
- Toaster or skillet (for toasting coconut flakes)
Ingredients
- 1 pkg gluten-free lady fingers
- 24 oz mascarpone cheese room temperature (or use dairy-free cream cheese)
- 1 cup sugar
- 16 oz heavy cream
- 2 tsp coconut extract
- 1 cup coconut milk I used MALK
- 8 oz whipped topping
- Topping: 1 cup sweetened coconut flakes toast before using for extra flavor
Instructions
Prepare the Cream Mixture:
- In a mixing bowl, combine the sugar, coconut extract, and cream cheese (or dairy-free cream cheese). Mix on high for 3-5 minutes until fluffy.
- Slowly add the heavy cream and mix on high until smooth and whipped.
Prepare the Lady Fingers:
- In a shallow bowl, pour the coconut milk. Dip the lady fingers into the coconut milk one at a time, making sure they are lightly soaked but not soggy.
- Line the bottom of your 10×7-inch baking dish with a layer of dipped lady fingers.
Layer the Tiramisu:
- Pour half of the cream mixture over the lady fingers, spreading it evenly.
- Repeat with another layer of dipped lady fingers, then pour the rest of the cream mixture over the top.
Chill:
- Place the tiramisu in the fridge to set for at least 6 hours, or overnight for best results.
Add the Toppings:
- Once chilled, top with the whipped topping and toasted coconut flakes.
Serve:
- Slice, serve, and enjoy!
Nutrition
This Coconut Tiramisu is such a fun twist on the classic dessert, and it’s so easy to put together. The creamy coconut layers with the toasted coconut topping make every bite feel like a tropical vacation. Plus, it’s a no-bake recipe that can be made ahead, making it a perfect option for a relaxed gathering or just a special treat for yourself. Give it a try—it’s sure to be a hit!