Coconut Tiramisu

I absolutely love tiramisu. It’s cool, it’s creamy, it’s got coffee and rum. What’s not to love?

So then one day whilst dreaming of tiramisu I figured, why not try something different with it? Why not expand my tiramisu horizons and add different flavors? While, yes I have done this before with my beeramisu, I feel like tiramisu is one of those things that really have no end to the possibilities that can be made with it. If you look at what a tiramisu is it’s basically soaked ladyfingers or cookies with a creamy mixture in between. You could use any sort of liquid, any sort of absorbent cookie or cake and any kind of creamy mixture. Cream cheese? Sure! Guinness? Go for it. Chocolate sponge cake? Mmm…

Now coconut is nothing outstanding. It’s not a revolutionary idea with tiramisu, it’s been done before but it is really great. I love coconut. Put something with coconut in front of me and I guarantee it won’t last very long. So to put two of my loves in front of me is a dangerous combination of deliciousness.

 Enjoy!

Coconut Tiramisu

(Recipe by Sarah Eats Austin)

Ingredients

2 8 oz packages of ladyfingers

16 ounces mascarpone cheese, room temp

1 can coconut milk, chilled overnight

1 cup heavy whipping cream

2 egg yolks

1/2 cup sugar

1 tsp coconut extract

1/2 tsp vanilla extract

freshly brewed coffee, as needed

rum, as needed

shredded coconut

Directions

Combine coffee and rum together in a shallow dish or bowl. Open your lady finger packages and place next to the coffee/rum mixture.

Whip your coconut cream and heavy cream together in a stand mixer or by your own strength until medium peaks.

In a separate bowl mix together your mascarpone, egg yolks, sugar, coconut and vanilla extract thoroughly. Gently fold in the whipped creams until smooth.

Dip each ladyfinger in the coffee/rum mixture for about 5 seconds to soak. Place in a baking dish or whatever dish you want to layer the tiramisu in. Cover bottom then spread mascarpone mixture over top and sprinkle with shredded coconut. Layer ladyfingers/mascarpone/coconut until out, ending with mascarpone and coconut.

Dust with cocoa powder if desired and chill overnight.

Serve cold.

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