Cherry Coconut Cream Tiramisu (without mascarpone)
This recipe creates an elegant, crowd-pleasing tiramisu using chilled coconut cream instead of mascarpone. It combines the tropical flavor of coconut cream with the bright taste of fresh cherries for a delicious, dairy-free alternative.
Equipment
- Electric mixer
- 8x8-inch dish or individual serving glasses
- Shallow dish
- Fine Mesh Sieve
Ingredients
For the Cream Layer
- 1 can (14 oz) full-fat coconut cream, chilled overnight Scoop out only the solid cream.
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream (or coconut cream for dairy-free)
For Assembly
- 24 ladyfinger cookies Use 30 if needed.
- 1 1/2 cups strong brewed coffee, cooled
- 2 tablespoons coffee liqueur (optional)
- 2 cups fresh cherries, pitted and halved
- 3 tablespoons cherry juice or syrup
For Garnish
- 2 tablespoons cocoa powder For dusting
- 1 Dark chocolate shavings For garnish
- 1 Fresh mint leaves Optional garnish
Instructions
- Scoop the solid coconut cream from the chilled can into a mixing bowl, leaving any liquid behind. Add powdered sugar and vanilla extract. Whip with an electric mixer until the mixture is fluffy and smooth, about 2 to 3 minutes.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the coconut cream mixture until everything is combined and creamy. Place this mixture in the refrigerator.
- Combine the cooled coffee with coffee liqueur, if you are using it, in a shallow dish. Quickly dip each ladyfinger cookie into the coffee mixture for 1 to 2 seconds per side. Avoid soaking them too long.
- Arrange half of the dipped ladyfingers in a single layer at the bottom of your 8x8-inch dish or individual serving glasses.
- Spread half of the coconut cream mixture over the ladyfingers, making an even layer. Top this with half of the halved cherries, distributing them evenly. Drizzle with half of the cherry juice.
- Repeat the layering process: add another layer of dipped ladyfingers, followed by the remaining coconut cream mixture, and top with the remaining cherries and cherry juice.
- Cover the tiramisu with plastic wrap and refrigerate for a minimum of 4 hours, or overnight, to let the flavors set.
- Just before serving, dust the top generously with cocoa powder using a fine-mesh sieve. Garnish with dark chocolate shavings and fresh mint leaves if you wish. Slice and serve chilled.
Notes
I developed this recipe after a dinner party when I realized I forgot to buy mascarpone. With guests arriving soon, I experimented with chilled coconut cream and was surprised how well it whipped into a luxurious texture. The fresh cherries were on my counter, and their sweet-tart flavor made this improvisation better than the original plan.