If you’re tired of all the pumpkin spice that’s been going around, and you’ve had it with cinnamon and nutmeg, then I’ve got the solution: Pineapple Coconut Tiramisu. This dessert will bring a little sunshine to any holiday gathering this winter. It’s versatile enough to be served all year long but special enough to be a new favorite this holiday season.
It follows the same basic principle of the classic: ladyfingers with a boozy drizzle and a creamy layer on repeat. You can dish these in individual cups like these, a trifle bowl like this, or a traditional tiramisu pan like this. Regardless of how you serve and dish, this recipe is sure to become an instant holiday classic. Good luck keeping any leftovers!
You can choose to fold the toasted coconut into the creamy filling or use it as a topping in place of cocoa powder. We opted to top ours with a little sprinkle of cocoa powder and a few mini-chocolate chips.
Pineapple Coconut Tiramisu: A New Twist on a Classic
Pineapple Coconut Tiramisu
- 1 c. shredded, sweetened coconut
- ¼ c. coconut rum
- 20 ladyfingers
- 1 c. heavy cream
- ¾ c. powdered sugar
- 1 tsp. vanilla extract
- 8 oz. mascarpone cheese room temperature
- 16 oz crushed pineapple drained well
- Begin by heating your oven to 350°F and prepping a baking sheet with parchment paper. Then spread the coconut onto the baking sheet and bake for 10-12 minutes, stirring 1-2 times. When the coconut is evenly golden, remove and set aside so it can cool.
- To make the cream filling, whip the cream and ¼ c. sugar until soft peaks begin form. Then add the remaining sugar and the vanilla and continue to whip until the peaks are stiff. Next, fold in the mascarpone and drained pineapple until combined.
- Next, brush half of the ladyfingers on both sides with the coconut rum and place them in the bottom of your baking dish. It's okay to cut the ladyfingers so they will fit. Then brush the top of the ladyfingers again.
- To finish the dish, either pipe or spread a layer of the cheese mixture onto the ladyfingers. Add a second layer of coconut rum brushed ladyfingers. Continue layering until you have reached the top of your container. Top with shredded coconut and refrigerate for at least 6 hours. Top with a few sprinkles of chocolate chips if desired!
So the next time you find yourself struggling with the cold, short days, try pulling out this dessert! It’s a fabulous way to cheer up any cold, snowy day.