This coconut tiramisu recipe is an island-inspired Asian dessert of creamy coconut-infused lady fingers wrapped in cloud-like layers of mascarpone whipped cream, topped with toasted coconut flakes. This dreamy and creamy dish sets the bar high at any potluck, gathering, or just for the weekend… not too sweet with lightly coconutty velvet layers. You’ll see how easy it is to make this inspired Asian tiramisu recipe with this total comprehensive guide, created with coconut milk and very simple ingredients, for a showstopping dessert that will have no leftovers!
Table of contents
This is not just any dessert… coconut tiramisu is an Asian, tropical island twist on tiramisu. I’m not mad at it either.
I often choose this dessert to bring to potucks and parties because it’s a consistent win!
Take me to a white sand beach in the Philippines and feed me this dessert all day! Ok, yes, also feed me creamy buko pie (coconut pie) because I love all things coconut!
I had been dreaming of making tiramisu, but with some Filipino dessert flair and Asian coconut love for a long time.
When I finally did, I shared it. The serving dish was wiped clean. Nobody said anything about how an Italian dessert influenced an Asian dessert. Why not? Enough said.
Who’s screaming right now… because I am. It’s that good, and you need to be making this.
Let’s go!
MORE SHOWSTOPPER GATHERING DESSERTS YOU SHOULD EXPLORE…
What is Coconut Tiramisu
Coconut tiramisu is a modern and Asian twist on tiramisu, featuring lady fingers gently soaked in coconut milk, and coconut-infused mascarpone whipped cream layers. The whipped mascarpone blend is sweetened not by granulated sugar, but by coconut condensed milk. Coconut flakes are speckled throughout each layer.
The results are delectable and rich, yet light and airy. The coconut is mild and not too heavy, allowing each layer of the tiramisu to stand out.
Tiramisu means “pick me up” or “cheer me up”, and as Italians do… it usually has caffeine in the dessert. So in all seriousness, I created this version of coconut tiramisu because this still picks me up, and it certainly cheers me up.
Why this Recipe is the Best Coconut Tiramisu
Let me further explain why coconut tiramisu is the cheer squad on the table…
- The set on this dessert cuts into ideal squares for the perfect serve.
- No droopy and soggy tiramisu cream here!
- The eggs are gently tempered and blended with coconut condensed milk for balanced sweetness.
- Topped with toasted coconut flakes, this tiramisu using coconut milk and coconut condensed milk is a progression of coconut cream pie and coconut Asian desserts.
That is one of the things that makes this dessert the best, because it comes out so good.
This is why this style of Asian dessert works so well… it’s not overly sweet. It also gives custard notes by using eggs in the mixture.
Coconut tiramisu is layered beautifully so that when you cut into it, it comes out as perfect slices, and you can see the spongy layers of lady fingers within the creamy layers.
Lastly, it is a reflection of how modern Asian desserts can be new versions and interpretations of timeless classics, even from other cultures, but with familiar flavors that stir up love and conversation.
Does Tiramisu have raw eggs?
Traditional tiramisu has raw eggs, but this recipe lightly tempers the eggs using coconut condensed milk that has been brought to boiling, whisked in gently and stirred into the egg yolks.
Optionally, boil water and whisk the eggs over the hot water for more tempering or thickening of the egg mixture if you prefer.
Time it takes to properly make Coconut Tiramisu
This recipe should be made one day in advance of eating. This way the tiramisu sets like a cake, and slices into perfect squares where the cream layers are set.
For best timing and results, make the egg mascarpone mixture in the morning. Then, a few hours later, complete the rest of the coconut tiramisu recipe.
This allows the mascarpone egg mixture to thicken in the refrigerator before folding it into the whipped cream.
The result is a creamy, airy, and set cream with a velvet texture.
You do not want runny cream or slices that droop and fall apart!
Ingredients
Yield: This recipe makes at least 12 servings.
- 1 cup regular canned coconut milk – This is thicker, richer, and has real coconut flavor necessary for this dessert to be the best.
- 12 oz sweetened coconut condensed milk – Easily found at major grocery stores in the baking isle. Adds the coconut flavor throughout the recipe.
- 1 tsp vanilla extract
- Pinch of sea salt
- 1 package 24-30 lady fingers – IF you use a smaller or wider dish, have two packets of lady fingers.
- 4 egg yolks – Necessary for signature tiramisu cream.
- 1 pint heavy whipping cream – Makes the whipped cream which will be folded with the mascarpone mixture.
- 1/2 cup sweetened coconut flakes – Soft and adds the delicate coconut flavor and texture.
- 16 oz mascarpone cheese – Vital for making tiramisu. This is a key ingredient.
Equipment
- 8″ x 10.5″ x 2″ serving dish
- Electric Mixer
- Whisk
- Medium Bowl
- Large Bowl
- Heat safe Measuring glass
How to Make Coconut Tiramisu
These step-by-step directions on how to make coconut tiramisu tell you exactly how to get perfectly set tiramisu, balanced sweetness and coconut flavor, and beautiful presentation.
Make the Mascarpone Egg Mixture
- Add four egg yolks to a bowl. Then, add the vanilla extract and pinch of sea salt. Whisk until the yolks are smooth.
- Heat 1/2 cup of coconut condensed milk in a heat-safe measuring cup in the microwave or on the stovetop until it is just boiling. Right when it gets to a boil, remove from the heat.
- Slowly pour in the hot coconut condensed milk into the egg mixture, whisking very quickly to temper the eggs. Keep whisking quickly for two minutes. The mixture will be warm and liquid. Be sure to pour in slowly and steadily, whisking very well.
- Get the mascarpone cheese and add to the egg mixture. Whisk well until the mixture is totally smooth. It will be runny. Then, cool the mixture in the refrigerator until it thickens. 3 hours. It needs to thicken before continuing the recipe.
- Once the egg mixture is thickened, it will be dripping from the spoon with a noticeably thicker consistency.
Make the Coconut Tiramisu Cream
- Next, prepare the coconut milk sauce for the lady fingers. Pour the coconut milk into a wide bowl or rectangular dish, add the remaining coconut condensed milk, and heat it up for one minute. Whisk so the coconut milk becomes sweetened evenly. Set aside.
- In the big bowl, add the cold heavy whipping cream. Whip with the electric whisk until semi-stiff peaks form. 8-10 minutes on high. Keep going right until the whipped cream sticks to the whisk then STOP. Do NOT overbeat (or you’ll get butter) so just whisk until the peaks form, then stop.
- You want the cream to stick to the whisk, but it shouldn’t be overly fluffy like Chantilly whipped cream. The texture should be just enough for cloud-like dollops, but not mountains or stiffer peaks.
- Take the cold egg mascarpone mixture and add it to the whipped cream. Fold gently until just incorporated. Do not overmix.
How to Assemble Coconut Tiramisu
- In your rectangular serving dish, put a thin layer of the whipped cream mixture.
- Take the lady fingers, dunking and coating each one at a time for just two seconds (and not longer than that or else they will be soggy), and placing them in the dish. Create a layer of the coconut-sauce-coated lady fingers.
- Take the sweetened coconut flakes and sparingly sprinkle them over the lady fingers.
- Take the whipped cream mixture and add another layer on top of the lady fingers. Make this layer thicker and more generous. Gently and delicately spread the layer. Do not press or make it dense.
- Add another layer of lady fingers that have been dunked into the coconut milk mixture. Sprinkle again, a very small amount of coconut flakes.
- Add the next layer of whipped cream mixture and be sure it reaches the sides of the dish. If using a different pan than the one suggested in this recipe, repeat the layers as necessary.
- With the remaining coconut flakes, add them to a pan over high heat and very quickly toast them. Be sure to never stop moving them with a spoon so they don’t burn. Once they are golden, remove them from the heat. Sprinkle the toasted coconut flakes all over the top of the coconut tiramisu.
- Cover with plastic wrap and set in the refrigerator overnight.
- Serve, using a wide spoon or spatula to plate. Enjoy!
Best Tips for Coconut Tiramisu
- Use full-fat, regular canned coconut milk. This gives the dessert a richer coconut flavor and better texture. This is NOT boxed coconut milk, which is more of a drinking type. Canned coconut milk is thicker and richer.
- Dip ladyfingers quickly. A fast dip keeps them soft without becoming mushy. Do NOT soak them or leave them in the coconut sauce.
- Bring coconut condensed milk to a boil and slowly pour into the egg yolk, whisking rapidly to lightly temper the yolks.
- Thicken the mascarpone egg mixture by cooling in the fridge. This is essential before folding it into the whipped cream. It makes the texture velvety and not runny.
- Chill overnight. Tiramisu always tastes better the next day once the flavors meld together and the whipped mascarpone egg mixture can set properly.
- Toast the coconut flakes for the topping. Toasting adds a nutty flavor and beautiful golden color to complete the dessert. It is another layer of flavor that the dish shouldn’t go without.
- Fold whipped cream gently. This keeps the filling light and airy instead of dense. If you over-whip, over-mix, over-whisk, and press…the whipped layers will be too thick.
- Use cold ingredients. Cold cream whips better and creates a fluffier filling. You have to be sure the heavy whipping cream is cold. You can even use a cold bowl to add to a faster whipping time.
Add Ins and Variations
- Mango Coconut Tiramisu: Add thin slices of fresh mango between layers for a tropical twist.
- Real Coconut Meat: add layers on REAL young coconut meat (the very tender kind, also called buko). This adds texture and real, natural coconut. Very tropical of you!
- Pandan Coconut Tiramisu: Mix pandan extract into the coconut sauce used for dunking the lady fingers. Also, add the pandan extract to the whipped cream mixture.
- Ube Tiramisu Recipe Version: Add ube extract to the whipped cream mixture for ube flavor and purple hues. Now you have easily made an ube tiramisu recipe.
- Coffee Coconut Tiramisu: Combine coconut milk with a little brewed espresso for a coconut coffee flavor.
- Almond Coconut: Add toasted sliced almonds for crunch.
Storage and Leftovers
Store coconut tiramisu covered in the refrigerator for up to 4 days. The flavor actually improves after the first day as the layers soften and absorb the coconut cream. You need an entire day to set the tiramisu.
For best texture, keep the dessert tightly covered so it does not absorb refrigerator odors.
Coconut tiramisu can also be frozen for up to 1 month. Thaw overnight in the refrigerator before serving.
How to Serve Coconut Tiramisu
Serve coconut tiramisu well chilled for the best texture.
Popular serving ideas include:
- topped with toasted coconut flakes
- garnished with fresh yellow Manila mango or pineapple
- served in individual dessert cups or glasses
- paired with coffee, iced coffee, matcha latte, or unsweet tea
It makes a beautiful dessert for summer gatherings, potlucks, holidays, or tropical-themed dinners. The recipe makes at least a dozen servings so it’s very family style!
FAQs
Can I make coconut tiramisu ahead of time?
Yes it is a MUST. Tiramisu is actually better when made several hours or even a day in advance because the flavors have time to develop. You also need time to thicken the egg mixture so start early in the day to make this recipe.
Can I omit eggs?
Yes, but the eggs add to the custard notes and is a signature of tiramisu. It won’t taste the same without real egg yolk.
Are the eggs raw?
No. The quick boil of the condensed milk and adding that hot liquid into the egg mixture gently tempers the eggs. You can temper them using a double boiler as well if you prefer. Traditional tiramisu recipes use raw yolks, but this recipe does not.
Is using unsweetened coconut flakes okay?
No. Sweetened coconut flakes are soft. This is necessary for the appealing textures of coconut tiramisu and also adds balanced sweetness.
Can I use coconut cream instead of coconut milk?
Yes, but coconut cream will create a richer and thicker filling.
Why are my ladyfingers soggy?
They were likely soaked too long. A quick 1–2 second dip is all that’s needed. Do NOT soak them. Just dunk, coat them, and that’s it.
Can I make this dessert without mascarpone?
No. Mascarpone is what tiramisu is all about and the signature essence of the dessert. Otherwise, it’s called a different coconut dessert.
Can I make individual servings?
Absolutely. Layer the tiramisu in square dessert bowls for a beautiful presentation that’s perfect for parties. Just cut the lady fingers to fit and layer.
Coconut Tiramisu
Equipment
- 1 8″ x 10.5″ x 2″ serving dish
- 1 Electric Mixer
- 1 whisk
- 1 medium bowl
- 1 Large Bowl
- 1 Heat safe Measuring glass
Ingredients
- 1 cup regular canned coconut milk
- 12 oz sweetened coconut condensed milk
- 1 tsp vanilla extract
- Pinch of sea salt
- 1 package 24-30 lady fingers IF you use a smaller or wider dish have two packets of lady fingers.
- 4 egg yolks
- 1 pint heavy whipping cream
- ½ cup sweetened coconut flakes
- 16 oz mascarpone cheese
Instructions
- Add four egg yolks to a bowl. Then, add the vanilla extract and pinch of sea salt. Whisk until the yolks are smooth.1 tsp vanilla extract, 4 egg yolks, Pinch of sea salt
- Heat 1/2 cup of coconut condensed milk in a heat-safe measuring cup in the microwave or on the stovetop until it is just boiling. Right when it gets to a boil, remove from the heat.12 oz sweetened coconut condensed milk
- Slowly pour in the hot coconut condensed milk into the egg mixture, whisking very quickly to temper the eggs. Keep whisking quickly for two minutes. The mixture will be warm and liquid. Be sure to pour in slowly and steadily, whisking very well.
- Get the mascarpone cheese and add to the egg mixture. Whisk well until the mixture is totally smooth. It will be runny. Then, cool the mixture in the refrigerator until it thickens. 3 hours. It needs to thicken before continuing the recipe.16 oz mascarpone cheese
- Once the egg mixture is thickened, it will be dripping from the spoon with a noticeably thicker consistency.
- Next, prepare the coconut milk sauce for the lady fingers. Pour the coconut milk into a wide bowl or rectangular dish, add the remaining coconut condensed milk, and heat it up for one minute. Whisk so the coconut milk becomes sweetened evenly. Set aside.1 cup regular canned coconut milk
- In the big bowl, add the cold heavy whipping cream. Whip with the electric whisk until semi-stiff peaks form. 8-10 minutes on high. Keep going right until the whipped cream sticks to the whisk then STOP. Do NOT overbeat (or you'll get butter) so just whisk until the peaks form, then stop.You want the cream to stick to the whisk, but it shouldn't be overly fluffy like Chantilly whipped cream. The texture should be just enough for cloud-like dollops, but not mountains or stiffer peaks.1 pint heavy whipping cream
- Take the cold egg mascarpone mixture and add it to the whipped cream. Fold gently until just incorporated. Do not overmix.
- In your rectangular serving dish, put a thin layer of the whipped cream mixture.
- Take the lady fingers, dunking and coating each one at a time for just two seconds (and not longer than that or else they will be soggy), and placing them in the dish. Create a layer of the coconut-sauce-coated lady fingers.1 package 24-30 lady fingers
- Take the sweetened coconut flakes and sparingly sprinkle them over the lady fingers.½ cup sweetened coconut flakes
- Take the whipped cream mixture and add another layer on top of the lady fingers. Make this layer thicker and more generous. Gently and delicately spread the layer. Do not press or make it dense.
- Add another layer of lady fingers that have been dunked into the coconut milk mixture. Sprinkle again, a very small amount of coconut flakes.
- Add the next layer of whipped cream mixture and be sure it reaches the sides of the dish. If using a different pan than the one suggested in this recipe, repeat the layers as necessary.
- With the remaining coconut flakes, add them to a pan over high heat and very quickly toast them. Be sure to never stop moving them with a spoon so they don’t burn. Once they are golden, remove them from the heat. Sprinkle the toasted coconut flakes all over the top of the coconut tiramisu.
- Cover with plastic wrap and set in the refrigerator overnight.
- Serve, using a wide spoon or spatula to plate. Enjoy!
Notes
- Use full-fat, regular canned coconut milk. This gives the dessert a richer coconut flavor and better texture. This is NOT boxed coconut milk, which is more of a drinking type. Canned coconut milk is thicker and richer.
- Dip ladyfingers quickly. A fast dip keeps them soft without becoming mushy. Do NOT soak them or leave them in the coconut sauce.
- Thicken the mascarpone egg mixture by cooling in the fridge. This is essential before folding it into the whipped cream. It makes the texture velvety and not runny.
- Chill overnight. Tiramisu always tastes better the next day once the flavors meld together and the whipped mascarpone egg mixture can set properly.
- Fold whipped cream gently. This keeps the filling light and airy instead of dense. If you over-whip, over-mix, over-whisk, and press…the whipped layers will be too thick.
- Use cold ingredients. Cold cream whips better and creates a fluffier filling. You have to be sure the heavy whipping cream is cold. You can even use a cold bowl to add to a faster whipping time.
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