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Coconut Tiramisu


(Serves 8 people)


For the syrup:

  • 40 ml of Rhum
  • 120 ml of water
  • 60 grams of sugar


For the cream:

  • 300 ml of fresh milk
  • 50 grams of coconut flour
  • 4 fresh eggs
  • 200 grams of sugar
  • 30 grams of potato starch
  • 500 grams of mascarpone


  • Coconut flour
  • Savoiardi
  • Fresh coconut to decorate


  • Boil water with sugar for two minutes, remove from heat and add Rhum, then leave to cool;
  • Prepare the cream: boil milk with coconut flour and 50 grams of sugar, leave to infuse for about half an hour and then filter;
  • Separate in two different bowls the yolks from the egg whites;
  • Whip the yolks with 100 grams of sugar, slowly add potato starch and milk;
  • Warm gently, so the cream will clot, leave to cool covered in plastic wrap;
  • Whip the egg whites with sugar until stiff peaks form and then add it to the cool cream;
  • Gently add mascarpone;
  • To assemble your dessert, start with a layer of cream on the bottom of the bowl;
  • Gently soak the savoiardi into the syrup and create the first layer of tiramisu;
  • Cover the biscuits with an handful of coconut flour and a layer of cream;
  • Repeat to create one or more layers;
  • Decorate with fresh coconut;
  • Leave to cool in the fridge for at least 4 hours before serving.
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