Coconut Tiramisu
Classic desserts become classics because they invoke a sense of comfort, a sense of enjoyment, and that satisfying kick that anyone with a sweet tooth needs. Classics such as the mighty tiramisu are just that hard to beat, but sometimes we desire a little twist on a classic to keep things exciting, and today’s recipe will be exploring just that phenomenon.
Today, I will be putting a fun tropical twist on a classic tiramisu by giving it a sweet and nutty flavor from coconut, but I still intend on maintaining that creamy, rich, coffee-hinted delight that we all love.
Let’s just dive right into it!
Makes 12 servings
For the soak:
4 tbsp instant espresso powder
1/2 cup sugar
2 cups hot water
1/2 cup coconut flavored rum (like Malibu), optional
For the Coconut Cream Mixture:
2 containers (8oz each) of mascarpone cheese
2 cans (15oz each) coconut cream. (Not cream of coconut! Huge difference. See below for more info.)
1/2 cup powdered sugar
A large pinch of salt
1 cup heavy cream
2 tsp vanilla extract
2 tsp coconut extract
For Assembly:
1 1/2 cup unsweetened coconut chips or flakes
2 packages (14oz) ladyfinger cookies
Cocoa powder, for dusting
Sprinkle the espresso powder and sugar into the hot water and stir until dissolved. If using, stir in the coconut rum then pour into a shallow bowl and set aside to cool.
In a large mixing bowl, combine the mascarpone, coconut cream, powdered sugar and salt with an electric beater on medium-low speed until it’s creamy and combined. Add the cream and both extracts, then whip for about 3 more minutes, or until it forms stiff peaks.
In a wide nonstick pan, add the coconut chips and toast over medium heat for about 5-7 minutes, stirring frequently, until lightly browned. Remove from heat, dump onto a plate, then set aside to cool.
Dip each ladyfinger into the coffee mixture and let them soak for about 20 seconds per side. Transfer to a 9x13 baking dish or serving vessel and repeat until you have a single, even layer of ladyfingers.
Add half of the coconut cream mixture, spread into an even layer, then sprinkle on half of the toasted coconut chips, set aside the rest for garnish. Repeat with the remaining ladyfingers and cream, and top with a dusting of cocoa powder. Cover with plastic wrap, then let it chill for at least 4 hours in the fridge, or up to overnight.
When ready to serve, slice up your beautiful tiramisu and serve, topping with more of those coconut chips.
For this recipe, it’s very important that you use coconut cream and not cream of coconut, the two are very different.
Coconut cream is the solids in coconut milk that have been allowed to condense, if you leave a can of coconut milk in the fridge for a day then it will separate into coconut cream and coconut milk. Cream of coconut, however, is coconut milk that’s been sweetened to the point where it’s more like a syrup, great for a pina colada, not so great for this kind of dessert.
Think of coconut cream like whipped cream and cream of coconut more like condensed milk, both come from the same source but are vastly different.
