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Heavenly Coconut Tiramisu Dessert Bites

A luscious, no-bake coconut-infused twist on the classic Italian tiramisu, perfect for bite-sized indulgence.
Print Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 6 hours 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Italian
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup espresso coffee cooled
  • 2 tbsp rum extract halal alternative
  • 1/2 cup coconut cream
  • 8 ounces mascarpone cheese
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup shredded coconut toasted
  • 24 ladyfinger cookies
  • 1/2 cup cocoa powder for dusting

Equipment

  • Shallow dish
  • Mixing bowl
  • 8x8-inch dish
  • Skillet
  • Whisk

Method
 

Preparation
  1. Combine cooled espresso and rum extract in a shallow dish.
  2. Whisk coconut cream in a bowl for 2 minutes until it holds soft peaks.
  3. Beat mascarpone, powdered sugar, and vanilla in a separate bowl until smooth.
  4. Gently fold the whipped coconut cream into the mascarpone mixture.
  5. Quickly dip ladyfingers into the coffee mixture for 1-2 seconds per side.
  6. Arrange a layer of ladyfingers in an 8x8-inch dish.
  7. Spread half the mascarpone mixture over the ladyfingers and sprinkle with half the toasted coconut.
  8. Repeat with a second layer of soaked ladyfingers and the remaining mascarpone mixture.
  9. Dust the top with cocoa powder and refrigerate for at least 6 hours.
  10. Cut into bite-sized squares and garnish with remaining toasted coconut before serving.

Notes

Store in an airtight container in the fridge for up to 3 days. Can be frozen for up to 1 month.