Coconut tiramisu that’s made small batch in a loaf pan with a super light and creamy eggless coconut filling and espresso-soaked ladyfingers.
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small batch coconut tiramisu
Hello hello! Today we’re putting a little spring spin on tiramisu. The filling is super light, creamy, and eggless so if you’re like me and you’re a tad weirded out by eating raw eggs, this is perfect for you. The filling is made up of heavy whipping cream, mascarpone, and coconut cream which pairs so perfectly with the espresso-soaked ladyfingers. To top it all off is a coconut whipped cream and a dusting of sweetened shredded coconut. This recipe is super easy to make, it’s no-bake, and it’s small batch yielding just 1 delicious loaf pan of tiramisu. So let’s get into it! ☺︎
expert baking tips
WEIGH YOUR INGREDIENTS:
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale.
Be careful when beating the filling
When you’re beating together the mascarpone with the vanilla and sugar, you’ll really only want to mix it for ~30 seconds, just until it’s all combined. Mascarpone likes to get weird and clumpy the longer you beat it, as opposed to ingredients like butter and cream cheese which get nice and smooth.
Let your coffee mixture cool down
If your coffee mixture is hot, you’re not going to have a fun time dipping the ladyfingers into them. From my tests, brewing the mixture and setting it in the freezer while you make the mascarpone cream gives you the perfect amount of time for it to come to at least room temperature.
Dip the ladyfingers fast!
You’re not going to want the ladyfingers to sit in the espresso mixture, just quickly dunk them on both sides then take them out. Otherwise, they’ll start to fall apart.
ingredients for coconut tiramisu –
coconut mascarpone filling:
- Mascarpone: the base of tiramisu.
- Vanilla: I use and love vanilla bean paste because of the little speckles, but any vanilla extract will work.
- Granulated sugar: we’ll use a little bit of sugar to sweeten the mascarpone cream.
- Heavy whipping cream: we’ll be replacing the bulk that comes from using egg whites with heavy whipping cream.
- Coconut cream: for flavor and structure, make sure you use coconut cream and not coconut milk or cream of coconut. Make sure you set your coconut cream in the fridge the night before starting the recipe so that it thickens up.
ladyfingers:
- Espresso: you’ll want a super strong espresso here for the best tiramisu. You could also use cold brew or instant espresso mixed with water.
- Coconut rum: for flavor, you could also use kahlua here (my typical favorite), and add 1/4 tsp. of coconut extract to amp up the coconut flavor.
- Granulated sugar: just a tiny bit to alleviate some of the bitterness of the espresso.
- Ladyfingers: make sure you have the hard, crunchy ladyfingers rather than the cakey ones, which will fall apart. If you’re able to get them, Savoirardi are generally regarded as the best brand of ladyfingers for tiramisu (I find them at Jewel Osco)
coconut whipped cream:
- Heavy whipping cream: the base of the whipped cream.
- Granulated sugar: for sweetness.
- Salt: to balance the sweetness and bring out the flavor of the whipped cream.
- Coconut extract: for flavor.
- Sweetened shredded coconut: for topping off the tiramisu.
how to make coconut tiramisu
Here are a few images of what the process of making this tiramisu looks like. You can find the full recipe at the end of this blog post.
- Make the espresso mixture then set in the freezer to chill while you make the filling.
- Beat together the coconut cream mixture.
- Dip the ladyfingers in the espresso soak.
- Layer the coconut filling and ladyfingers, leave the tiramisu to set in the fridge, then top it with whipped cream, a dusting of coconut flakes, slice, serve, and enjoy!
coconut tiramisu recipe q&a
what size loaf pan do I need?
I used an 8×4″ loaf pan for this, you can use a 9×5″ loaf pan just note that you may need a few more ladyfingers and your tiramisu won’t be as tall as the one pictured.
can I double this recipe?
Yes! You can double the recipe and assemble it in two loaf pans, or in an 8″ or 9″ square pan.
how to store tiramisu
You’ll need to store this in the fridge in an airtight container, where it will keep well for up to 4 days.
tools and ingredients:
You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!
other recipes you might enjoy:
did you make this recipe?
I’d love to see and know your thoughts! please leave a comment and review below, and tag me on instagram @freshbeanbakery. #freshbeanbakery
Coconut Tiramisu (Small Batch)
Ingredients
Coconut Espresso Soak
- 200 g strong espresso (7 oz.)
- 1 tbsp. granulated sugar
- 45 g coconut rum (1 ½ oz.)
- 20* ladyfingers
Coconut Tiramisu Filling
- 226 g mascarpone (1 c.)
- 50 g granulated sugar (¼ c.)
- 2 tsp. vanilla bean paste
- ¼ tsp. salt
- 150 g heavy whipping cream (5 oz.)
- 180 g coconut cream chilled (6 oz.)
Coconut Whipped Cream
- 240 g heavy whipping cream (8 oz.)
- 2 tbsp. granulated sugar
- 1 ½ tsp. coconut extract
- 1/8 tsp. salt
- sweetened shredded coconut for topping
Instructions
- The night before starting the tiramisu, set your can of coconut cream in the fridge.
Coconut Espresso Soak
- Brew the espresso into a shallow bowl, then mix in the sugar and rum. Set the mixture in the freezer to cool while you make the mascarpone filling.
Coconut Tiramisu Filling
- In a medium-sized mixing bowl with a hand or stand mixer, beat together the mascarpone, sugar, vanilla bean paste, and salt just until combined.
- Remove the coconut cream from the fridge and stir it to mix the hard cream on top with the liquid at the bottom, until no lumps remain. (This may be easiest to do by transferring the can to a large cup and whisking it together).
- Add the heavy whipping cream and coconut cream into the mascarpone mixture. Beat until the mixture reaches stiff peaks.
- Line an 8×4" loaf pan with parchment paper or plastic wrap to form a hammock for the tiramisu so it's easier to pull out later on.
- Quickly dip the ladyfingers into the espresso mixture on both sides, then layer them into a single layer long-ways (2 rows of 3) on the bottom of the loaf pan.
- Top with ⅓ of the mascarpone cream mixture and smooth it out into an even layer.
- Dip more of the ladyfingers into the espresso mixture, and layer them the other way on top of the mascarpone (using 7 ladyfingers).
- Spread ½ of the rest of the mascarpone cream on top of the ladyfingers. Then, top it off with another layer of espresso-soaked ladyfingers (7), followed by the remaining mascarpone cream.
- Cover the tiramisu with plastic wrap, and set it in the fridge to chill and firm up for at least 4 hours. Once you're ready to serve the tiramisu, make the whipped cream.
Coconut Whipped Cream
- Add the heavy whipping cream, sugar, coconut extract, and salt to a medium-sized mixing bowl. Beat with a stand mixer (or hand mixer) until soft peaks form.
- Transfer the whipped cream to a piping bag fitted with a v-shaped piping tip. Pipe the whipped cream over the tiramisu, top it with sweetened shredded coconut, then slice, serve, and enjoy!
