Coconut Tiramisu
MAKES
one 9 x 13 inch / 23 x 33 cm tiramisu
TAKES
Prep time: 35 minutes
Cook time: 0 minutes
Total: 35 minutes
✻ ABOUT THIS RECIPE
I’m coconut obsessed - and as I was researching the Tiramisu episode of Happy Baking, the idea of a make ahead, cold and creamy coconut dessert got me so excited. This variation replaces some of the heavy cream with coconut cream in the mascarpone filling, uses coconut milk for the soak, and then the whole thing is topped with an even layer of finely grated coconut.
INGREDIENTS
Mascarpone Filling
411 g / 1 ¾ cups cold heavy cream
132 g / ⅔ cup granulated sugar
5 g / 1 teaspoon vanilla bean paste or vanilla extract
1 g / ½ teaspoon coconut extract (optional)
2 g / ½ teaspoon fine sea salt
454 g / 16 ounces mascarpone cheese, at room temperature
215 g / ¾ cup coconut cream (not cream of coconut)
Soaking Mixture
383 g / one 13.5 ounce can full fat coconut milk
173 g / ¾ cup whole milk
10 g / 2 teaspoons vanilla bean paste or vanilla extract
Assembly and Finishing
sweetened or unsweetened coconut, as needed for finishing (see Note)
48 ladyfingers (homemade or store bought)
Bake This Recipe with Me:
METHOD
1. Make the mascarpone filling: in the bowl of an electric mixer fitted with the whip attachment (or in a large bowl if using a hand mixer), whip the cream, sugar, vanilla, coconut extract (if using), and fine sea salt to medium peaks.
2. Add the mascarpone cheese and coconut cream and mix on low speed until evenly incorporated. If needed, fold the mixture a few times by hand to make sure it’s totally smooth, evenly combined, and thick. Set aside.
3. Make the soaking mixture: in a shallow bowl, combine the coconut milk, milk, and vanilla to combine. Have ready a 9 x 13 inch / 23 x 33 cm rectangular baking pan.
4. Prepare to assemble the tiramisu: if desired, toast the coconut (I also like leaving it untoasted for an all-white look!). You can do this in a 350°F / 175°C oven, or in a skillet over medium heat. If you do opt to toast it, cool it completely.
5. Transfer the coconut to a food processor or high speed blender, and process until very finely chopped (see Note).
6. Working with one at a time, dip a ladyfinger briefly into the soaking mixture, and transfer it to the baking pan. As you place them, you can place them as close together as possible - or very slightly overlap them to ensure you get full coverage on the bottom of the pan. You should use half of the ladyfingers to fill the base of the pan.
7. Scoop half of the mascarpone filling on top of the ladyfingers, and spread into an even layer.
8. Repeat the dipping process, dipping the remaining ladyfingers briefly into the soaking mixture, and arranging them into an even layer fully covering the mascarpone filling.
9. Spoon the remaining mascarpone filling on top, and spread into an even layer. You can make this layer totally smooth, or create texture intentionally (such as stripes with an offset spatula)
10. Sprinkle the coconut evenly over the surface, trying to get even coverage. Refrigerate the tiramisu for at least 4 hours (and up to 24 hours) before serving.
NOTE:
You can use either sweetened or unsweetened coconut for the topping in this recipe.
In addition to being sweeter, sweetened coconut has a softer, more moist texture.
Unsweetened coconut is drier, and can be made into more of a powder-like topping, if desired.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
