This coconut cream tiramisu is a showstopper. She’s the main event. Her filling is a homemade coconut custard made with coconut milk, coconut cream and folded in with plenty of luxurious mascarpone cheese. Rather than using the traditional dark/golden rum for the ladyfinger soak, I used coconut rum and cold brew coffee.

slice of coconut tiramisu, with a small fork sinking down into the slice to take a bite. There is a small jar of toasted coconut in the back right corner. this recipe

And of course, plenty of toasted coconut sprinkled on top along with a dusting of cocoa powder. Coconut. Coffee. Rum. Chocolate. Are we there yet??

This past spring I went into coconut overload. I published some fresh coconut cupcakes and a classic coconut cream pie. (Converted a coconut hater into a coconut lover, btw.) This tiramisu was one of the recipes that got left on the cutting room floor, and I’m so happy that I revisited it!

Coconut Custard

Traditional tiramisu calls for making a zabaglione, which is a simple Italian custard made with eggs and sugar. We’re building on that to make a richer, more creamy custard with both coconut milk and coconut cream. You’ll need one 13.5 oz can of each and can find them in the baking aisle.

ingredients needed to make coconut custard, including coconut cream, coconut milk, shredded coconut, sugar, salt, cornstarch, butter, eggs and vanilla extract.

DO NOT substitute cream of coconut if you can’t find coconut cream! Cream of coconut is syrupy and heavily sweetened, usually sold with the cocktail mixers because it’s a main ingredient for Pina Coladas. Coconut cream is unsweetened and really thick. You’ll need a spatula to get it all out of the can.

a can of cream of coconut and a can of coconut cream.

The custard comes together easily, really similar to an ice cream base or homemade pudding. Whisk some egg yolks and a whole egg with some sugar and cornstarch until it becomes pale and slightly thick. Heat the coconut milk & cream until it steams and temper the egg/sugar/cornstarch mixture by slowly streaming it in as you whisk.

large saucepan of cooked coconut cream custard.
shallow dish of finished coconut custard.
shallow dish of finished coconut custard. There is a layer of plastic over top of the surface of the custard.

The part that takes the longest is constantly whisking the custard over the heat until it’s fully thickened. Just when you think it won’t get there, it does, becoming shiny, smooth and absolutely gorgeous. Keep stirring it until the whisk leaves thick trails behind and it’s the consistency of pudding.

After the custard comes off of the heat, quickly add some cold butter and sweetened coconut flakes before chilling. The custard must be completely cold and set up before you continue with the tiramisu.

Ladyfingers and soak

gathered ingredients needed to assemble a coconut tiramisu. There is a large bowl of coconut custard, dish of mascarpone cheese, bowl of toasted coconut, package of lady finger cookies, bowl of dark cocoa powder, and bowl of coffee and rum soak.

When I made my traditional tiramisu, I did the ladyfinger cookies from scratch. That was fun and all, truly, and I can say I did it all myself that one time. But with this coconut cream tiramisu, I went the easier route and bought the ladyfingers. Even with inflation, they were only $1.99. You only need one 7 oz package, since this recipe makes a 9 x 9 square.

large bowl of completed coconut cream, ready to use in the tiramisu.
the first layer of coffee soaked lady finger cookies in the bottom of a square metal 9 x 9 pan.
large dollop of coconut cream being spread over a layer of coffee soaked lady finger cookies, arranged in a metal square 9 x 9 pan.
large dollop of coconut cream being spread over a layer of coffee soaked lady finger cookies, arranged in a metal square 9 x 9 pan.
large dollop of coconut cream being spread over a layer of coffee soaked lady finger cookies, arranged in a metal square 9 x 9 pan.
large dollop of coconut cream being spread over a layer of coffee soaked lady finger cookies, arranged in a metal square 9 x 9 pan.

The soak is a mixture of cold coffee and coconut rum. I used some cold brew I had on hand at home, but you can use any unflavored coffee you want. Try to stay away from flavored blends as they will distract from the coconut.

Traditional tiramisu calls for dark or golden rum with the coffee to soak the ladyfingers. The couple brands of coconut flavored rum that I see consistently are Parrot Bay and Malibu. Both are very reasonably priced and both taste phenomenal.

Topping your coconut cream tiramisu

We’re using both crisp, toasted coconut and a generous sparkle of cocoa powder. The cocoa always goes so well with the coffee, and the toasted coconut lends a really nice crunch and pairs with the creamy coconut custard.

top view of the nearly completed coconut tiramisu, topped with toasted coconut shreds.
top view of the completed coconut tiramisu, topped with dark cocoa powder and toasted coconut shreds.
top view of the completed coconut tiramisu, topped with dark cocoa powder and toasted coconut shreds.

After the tiramisu is assembled, sprinkle half of the toasted coconut on top and follow with the dusting of cocoa powder. Layer the remaining half of the coconut on top of the cocoa.

Chill overnight. Serve. Swoon. Eat up any leftovers within the week, or portion it out and freeze for up to 6 months. Just be sure to let the tiramisu thaw overnight in the fridge before eating it.

slice of coconut tiramisu, with a small fork sinking down into the slice to take a bite. There is a small jar of toasted coconut in the back right corner.
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slice of coconut tiramisu, with a small fork sinking down into the slice to take a bite. There is a small jar of toasted coconut in the back right corner.

Coconut Cream Tiramisu

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  • Author: Megan
  • Prep Time: 30 minutes
  • Chilling + Assembly: 24 hours
  • Cook Time: 30 minutes
  • Total Time: 25 hours
  • Yield: 16 small squares 1x
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American/Italian
Print Recipe

Description

Thick and creamy coconut custard is layered with coffee and coconut rum soaked ladyfingers.

Ingredients

Units Scale

For the coconut custard filling:

  • 3 large egg yolks
  • 1 large egg
  • 1/3 cup granulated sugar
  • 1 tsp salt
  • 1/4 cup cornstarch
  • One 13.5 oz can full fat coconut milk
  • One 13.5 oz can coconut cream (DO NOT use cream of coconut)
  • 1 tsp vanilla extract
  • 4 TB unsalted butter, cold and cubed
  • One half of a 7 oz bag of sweetened shredded coconut flakes (save the remaining half for topping the tiramisu.)

To finish the tiramisu:

  • 16 oz mascarpone cheese
  • Remaining half of the 7 oz bag of sweetened shredded coconut
  • 1 1/2 cups cold coffee
  • 3/4 cup coconut flavored rum (Malibu and Parrot Bay are good brands)
  • 7 oz package of lady finger cookies
  • 1 TB cocoa powder

Instructions

Make the coconut cream filling:

  1. Add the egg yolks, whole egg, sugar, salt and cornstarch to a medium sized mixing bowl and whisk vigorously until slightly thick and lighter in color. Set aside.
  2. Combine the coconut milk, coconut cream and vanilla extract in a saucepan or saucier and stir over medium heat until scalded. You’ll know it’s ready when you see wisps of steam coming off of the surface. Be sure not to let the milk/cream boil.
  3. Slowly stream the hot milk into the egg/sugar mixture while whisking quickly and constantly. Once all of the hot milk has been added, pour the tempered mixture back into the saucepan and return to medium/low heat.
  4. Whisk the mixture constantly as it continues to cook. After 5-7 minutes, it should begin to thicken up. Continue whisking until the custard is the consistency of pudding.
  5. Immediately remove the saucepan from the heat and whisk in the cold butter and half of the 7 oz bag of coconut flakes. Use a spatula to scrape the custard into a shallow dish and smooth the surface. Cover with a layer of plastic wrap, being sure to gently press it to the surface of the custard. This prevents a skin from forming as the it chills.
  6. Allow the custard to fully chill in the fridge overnight.

Assemble and finish the tiramisu:

  1. Before toasting the coconut for the topping, take the mascarpone out of the fridge. It doesn’t need to be at room temperature, but it should be just soft enough to mix with the coconut custard after about 20 minutes.
  2. Add the remaining half of the 7 oz bag of sweetened shredded coconut to a small nonstick skillet.Β  Stir occasionally over medium heat until the coconut is toasted to a medium golden brown. Remove the skillet from the heat and transfer the coconut to a plate. Chill the plate of coconut in the fridge while you finish the filling and assemble the tiramisu.
  3. Add the 16 oz of mascarpone to a large mixing bowl, followed by the chilled coconut custard. Use a spatula to fold everything together until the filling is slightly lighter in color and there are no white streaks of mascarpone remaining. Set the finished filling aside while you soak the cookies.
  4. Stir the coffee and coconut rum together in a small, shallow dish so that you can easily dip the lady finger cookies. Dip each cookie in the coffee/rum mixture for a few seconds and arrange in two rows on the bottom of a 9 x 9 square baking pan. Make sure to leave about 1/4 inch between each cookie.
  5. Spread half of the filling on top of the first layer of soaked lady fingers, and repeat the process with the remaining cookies and filling. Smooth the top of the cream filling to create an even surface.
  6. Sprinkle half of the toasted coconut on top of the tiramisu. Using a fine mesh sieve, dust the cocoa powder on top of the coconut and then cover the cocoa with the remaining toasted flakes.
  7. Cover the pan with plastic wrap and refrigerate for at least 8 hours, preferably overnight.
  8. Cut into squares and serve! Use any leftovers within a week, or freeze individual portions for up to 6 months. Allow frozen tiramisu to thaw in the fridge overnight before enjoying.

Equipment

Nutrition

  • Serving Size: 1/16th of the pan
  • Calories: 400
  • Sugar: 14 g
  • Sodium: 223.9 mg
  • Fat: 26.1 g
  • Saturated Fat: 16.9 g
  • Trans Fat: 0 g
  • Carbohydrates: 21.6 g
  • Fiber: 1 g
  • Protein: 4.8 g
  • Cholesterol: 99.2 mg

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