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Easy Coconut Tiramisu with Creamy Layers

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A light and tropical twist on classic tiramisu, this Raffaello-inspired version features coconut milk–soaked ladyfingers, fluffy coconut mascarpone cream, and toasted almond-coconut topping.

Ingredients

Scale

Cream Layer:

  • 8 oz mascarpone cheese

  • 1 cup heavy cream

  • ¼ cup powdered sugar

  • ½ cup coconut milk or cream

  • ½ cup desiccated coconut

  • 1 tsp vanilla extract

For the Soak:

  • 1 cup coconut milk

  • ¼ tsp almond extract

  • Optional: 1 tbsp coconut rum or Amaretto

Layers:

  • ~18 Savoiardi ladyfingers

  • ½ cup toasted coconut flakes

  • ¼ cup chopped almonds

  • White chocolate curls (optional)

Instructions

  • Whip cream, sugar, and vanilla to soft peaks.

  • Blend mascarpone, coconut milk, and desiccated coconut until smooth. Fold in whipped cream.

  • Mix coconut milk soak with almond extract and optional liqueur.

  • Dip ladyfingers and layer in dish. Spread half the cream. Add coconut and almonds.

  • Repeat with second layer. Top with coconut flakes, almonds, and white chocolate.

  • Chill at least 6 hours or overnight.

Notes

  • Use gluten-free or dairy-free swaps if needed.

  • Make in individual cups for easy serving.

  • Add fresh fruit for a tropical upgrade.

Find it online: https://thefoodaunt.com/easy-coconut-tiramisu-with-creamy-layers/