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Pineapple Coconut Tiramisu

A little bit of sunshine paired with a creamy filling and soft ladyfingers.
Prep Time 30 minutes
Cook Time 12 minutes
Chill Time 6 hours
Course Dessert
Cuisine American
Servings 9 servings

Ingredients
  

  • 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

Instructions
 

  • 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!
Keyword Pineapple Coconut Tiramisu, Pineapple Cream Tiramisu