Easy Coconut Tiramisu with Creamy Layers

This Raffaello Coconut Tiramisu is a dreamy, no-bake dessert inspired by the iconic Raffaello truffles — a luxurious blend of coconut, white chocolate, and almonds. Creamy, delicate, and bursting with tropical flavor, it’s a refreshing twist on the traditional coffee-soaked tiramisu.

Instead of espresso and cocoa, this version layers soft ladyfingers with a light coconut cream, a hint of almond, and fluffy mascarpone filling. It’s cool, fragrant, and rich without being heavy. Whether served for the holidays, summer gatherings, or after a dinner party, this coconut tiramisu will steal the spotlight.

Best of all, it’s simple to make and doesn’t require any baking.

Ingredients Overview

Each component of this Raffaello tiramisu brings flavor and texture that echoes the beloved confection. Here’s what you’ll need.

Creamy Coconut Mascarpone Filling

• Mascarpone cheese: Rich and silky — the heart of any tiramisu. It brings structure and creaminess.

• Heavy cream: Whipped into soft peaks, it lightens the mascarpone into a mousse-like texture.

• Powdered sugar: Sweetens the cream while keeping it smooth.

• Vanilla extract: Enhances the sweetness with subtle depth.

• Coconut milk or cream: Adds richness and authentic coconut flavor. Use full-fat for best results.

• Desiccated coconut: Stirred into the cream for a bit of texture and flavor.

For Dipping the Ladyfingers

• Coconut milk (lightly sweetened or unsweetened): Used in place of espresso to soak the ladyfingers.

• Almond extract (just a drop): Adds that signature Raffaello touch.

• Optional liqueur: Coconut rum (like Malibu) or Amaretto adds warmth for an adult version.

Layers & Toppings

• Savoiardi (ladyfingers): Crisp and light, they soften perfectly after soaking.

• Toasted coconut flakes: For a golden, nutty garnish.

• Chopped almonds or slivered almonds: For crunch and that Raffaello almond essence.

• White chocolate shavings: Optional but beautiful and luxurious.

Tip: You can even hide a whole blanched almond in each slice to mimic the truffle surprise.

Step-by-Step Instructions

This no-bake coconut tiramisu is quick to assemble and gets better as it chills. For best results, prepare it the day before serving.

1. Whip the Coconut Mascarpone Cream

In a mixing bowl, beat together:

• 1 cup heavy cream

• ¼ cup powdered sugar

• 1 tsp vanilla extract

Whip to soft peaks.

In another bowl, mix:

• 8 oz mascarpone cheese

• ½ cup coconut milk or coconut cream

• ½ cup desiccated coconut

Gently fold the whipped cream mixture into the mascarpone until smooth and fluffy. Chill while prepping the rest.

2. Prepare the Coconut Soak

In a shallow dish, combine:

• 1 cup coconut milk

• ¼ tsp almond extract

• Optional: 1 tbsp coconut liqueur or Amaretto

Taste and adjust for sweetness if using unsweetened coconut milk.

3. Assemble the Layers

In a 9×9 or similar-sized dish:

• Dip ladyfingers one at a time in the coconut soak (1–2 seconds per side — don’t over-soak).

• Arrange a single layer of soaked ladyfingers in the dish.

• Spread half the coconut mascarpone cream over the ladyfingers.

• Sprinkle with toasted coconut and a handful of chopped almonds.

Repeat with another layer of soaked ladyfingers and remaining cream.

4. Top and Chill

Sprinkle the top with:

• Toasted coconut flakes

• White chocolate curls

• Slivered almonds (optional)

Cover and refrigerate for at least 6 hours, preferably overnight, to allow the flavors to meld and the ladyfingers to soften.

Tips, Variations & Substitutions

Pro Tips

• Use full-fat coconut milk or cream for the richest flavor.

• For a clean look, smooth the top layer and finish with a patterned dusting of coconut.

• Toast coconut flakes lightly for 3–5 minutes in a dry pan or oven at 325°F for added flavor.

Flavor Variations

• Chocolate Coconut Tiramisu: Add a thin layer of melted white chocolate or Nutella between layers.

• Tropical Twist: Add crushed pineapple or diced mango between layers.

• Raffaello-Inspired Center: Hide a whole Raffaello candy or blanched almond in each serving square.

Substitutions

• Dairy-Free: Use coconut whipped topping and dairy-free cream cheese in place of mascarpone and heavy cream.

• Nut-Free: Omit almonds and use coconut extract instead of almond extract.

• Gluten-Free: Choose gluten-free ladyfingers or sponge cake.

Serving Ideas & Occasions

This elegant, coconut-forward tiramisu is perfect for:

• Summer desserts when you want something cool and tropical

• Holiday gatherings with a white-and-gold winter theme

• Birthday parties or baby showers — light, fresh, and not overly sweet

• Mother’s Day or Easter brunch — serve in individual cups for charm

Pair with espresso, coconut milk lattes, or a light sparkling wine for an extra-special treat.

Nutritional & Health Notes

While rich, this tiramisu offers:

• Natural coconut fat for satisfying texture

• Protein from mascarpone and cream

• Less sugar than traditional tiramisu, especially if you sweeten the soak lightly

To lighten it:

• Use light coconut milk and reduced-fat mascarpone

• Serve in smaller portions (it’s rich!)

• Use stevia or monk fruit to reduce sugar content

FAQs

Q1: Can I make this coconut tiramisu in advance?

A1: Yes — in fact, it’s best made a day ahead to allow flavors to develop. Chill at least 6 hours, preferably overnight.

Q2: What kind of coconut milk should I use?

A2: Use full-fat canned coconut milk or coconut cream for richness. Shake well before using. Avoid sweetened beverage-style coconut milk.

Q3: Can I skip the nuts for allergies?

A3: Yes. Simply omit almonds and use a few drops of coconut extract in the soak to retain flavor.

Q4: Will the ladyfingers get soggy?

A4: Not if dipped briefly. Just 1–2 seconds per side keeps them soft but not mushy.

Q5: Can I make this dessert vegan?

A5: Yes. Use dairy-free coconut whipped topping and a vegan cream cheese or thick coconut yogurt instead of mascarpone.

Q6: What if I don’t have ladyfingers?

A6: Use slices of sponge cake, vanilla pound cake, or even soft shortbread cookies. Just dip briefly in the coconut soak.

Q7: Can I freeze this tiramisu?

A7: Yes, it freezes well. Wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge before serving.

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