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Coconut Tiramisu Recipe with Creamy Layers & Toasted Coconut

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A no-bake coconut tiramisu inspired by Raffaello truffles — creamy mascarpone, coconut milk-soaked ladyfingers, white chocolate, and toasted almonds layered into one irresistible dessert.

Ingredients

Scale

  • 1 cup mascarpone cheese (room temp)

  • 1 cup heavy cream (cold)

  • ½ cup sweetened condensed milk

  • ½ cup full-fat coconut milk

  • ¾ cup coconut milk (for soaking)

  • 24 ladyfingers (approx.)

  • ½ cup shredded coconut

  • ¼ cup white chocolate (chopped or shaved)

  • ¼ cup toasted almonds (optional)

  • 1 tsp vanilla extract

  • Optional: ¼ cup chopped Raffaello candies

  • Optional: Coconut rum or almond liqueur

Instructions

  • Whip heavy cream to soft peaks; set aside.

  • In another bowl, mix mascarpone, condensed milk, and ½ cup coconut milk until smooth.

  • Fold whipped cream into mascarpone mixture. Add shredded coconut, vanilla, and white chocolate.

  • Dip ladyfingers briefly in ¾ cup coconut milk (with optional liqueur).

  • Layer soaked ladyfingers in dish, then half the cream mixture.

  • Add toasted almonds and optional Raffaello chunks. Repeat layers.

  • Chill for 6 hours or overnight.

  • Garnish with coconut, white chocolate, almonds, and Raffaellos.

Notes

  • Make up to 24 hours ahead.

  • Customize with liqueur, or swap for vegan alternatives.

  • Store in fridge up to 3 days.

Find it online: https://foodemily.com/coconut-tiramisu-recipe-with-creamy-layers-toasted-coconut/