Go Back
–+ servings
Strawberry Coconut Tiramisu, served in a baking dish. One piece has already been taken out.

Strawberry Coconut Tiramisu

Vanessa
No ratings yet
Print Recipe Pin Recipe
Cook Time 30 minutes
Chill time 4 hours
Total Time 4 hours 30 minutes
Servings 12

Equipment

  • 1 2 quart baking dish

Ingredients
  

  • 1 cup sweetened shredded coconut
  • 2 lb strawberries (roughly 5 cups)
  • ½ cup red juice blend
  • ½ cup coconut liqueur e.g., Batida de Coco, or coconut cream
  • 1 vanilla bean
  • 4 cups mascarpone cheese
  • ½ cup sugar
  • 2 tbsp lemon juice
  • ½ cup white chocolate
  • 1 cup heavy cream
  • 7 oz ladyfingers

Instructions
 

  • Not using any oil, toast the shredded coconut in a pan until lightly browned.
  • Wash, hull, and dice about 1½ lbs of the strawberries. Purée the remaining strawberries with the juice and coconut liqueur (or coconut cream).
  • Split the vanilla bean lengthwise and scrape out the seeds. In a large bowl, mix the vanilla seeds, mascarpone, sugar, and lemon juice until smooth.
  • Roughly chop the white chocolate. Whip the heavy cream until stiff peaks form.
  • Gradually fold the whipped cream and chocolate into the mascarpone mixture, followed by ¾ cup of the toasted coconut. Gently fold in about 1 lb of the diced strawberries.
  • Line the bottom of a baking dish with ladyfingers and drizzle with half of the strawberry purée. Spread half of the mascarpone mixture evenly over the ladyfingers. Repeat the process with the remaining ladyfingers, purée, and cream.
  • Let the strawberry coconut tiramisu chill for 4 hours.
  • Slice the remaining strawberries and mix it with the remaining toasted coconut. Then sprinkle the mixture on top the tiramisu. Your summer treat is ready, enjoy!