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Coconut Tiramisu: The Recipe for a Sweet, Tropical Twist on a Classic Dessert
Tiramisu, the beloved Italian dessert made of coffee-soaked ladyfingers and mascarpone cream, has long been a favorite for many. But what if you could take this classic treat and give it a tropical twist? Enter Coconut Tiramisu—a delightful fusion that infuses the rich, creamy layers with the sweet, exotic flavor of coconut. Whether you’re a fan of traditional tiramisu or looking for something a bit different, this recipe is sure to impress.
In this version, we swap the coffee-soaked ladyfingers for coconut milk and add a hint of rum or coconut liqueur to give the dessert a more tropical vibe. The mascarpone filling retains its luscious texture, but we introduce coconut cream for added richness and flavor. The result? A lighter, fragrant, and utterly indulgent dessert that will transport you straight to a tropical paradise.
Coconut Tiramisu Recipe
Ingredients:
For the Coconut Cream Mixture:
- 1 cup mascarpone cheese, room temperature
- 1 cup coconut cream (not coconut milk, which is thinner)
- ½ cup heavy cream
- 2 tablespoons powdered sugar (or to taste)
- 1 teaspoon vanilla extract
- 2 tablespoons dark rum or coconut liqueur (optional, but highly recommended)
For the Soaking Liquid:
- 1 cup coconut milk
- 1 tablespoon rum (optional)
- 1-2 tablespoons maple syrup or sugar (adjust to sweetness preference)
- 1 teaspoon vanilla extract
For Assembly:
- 1 pack of ladyfingers (about 24-30 pieces, depending on the size of your dish)
- Shredded unsweetened coconut, toasted (for garnish)
- Ground cinnamon or cocoa powder (optional, for garnish)
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