Desserts

Strawberry and Coconut Tiramisu

Today’s recipe is crazy! It is exquisite, super-easy and fast to make. Strawberries, coconut and mascarpone… it is clearly a delicious combination!

And continuing with the strawberry’s recipes special, today I present the last one and, as it used to be, we keep the best one for the end! My dear readers, this recipe is one you MUST try!! It is just one of the best things I ate lastly, later I’ll tell you why.

So, why am I insisting so much on you to try it? Well, because (here comes confession #4) I don’t like coconut. Yes yes, just as you heard it, I can’t stand coconut, specially its smell. And you must be asking yourself, why are you preparing a dessert with coconut then? Well, I thought it was an interesting combination and quite different from a traditional tiramisu.

Imagine my surprise when I found myself licking like crazy the spoons and the bowls I used to prepare the cream, when I discovered how good it was. I called upon all my self-control just not to eat all the pan with a shovel before taking the pictures.

I can’t give you more than my honest personal experience on how I moved from: “I am not going to try this” to: “tie my hands or I’ll wolf down everything”. If this is not enough to convince you, I can tell you that with very few efforts, money and kitchen tools, you will have a yummy dessert, creamy, pretty and healthy to sweeten any special event!

Print Recipe

Strawberry and Coconut Tiramisu

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Serves: 6

Cooking Time: 30 min. Total 3 hours

Ingredients

50 g grated coconut
500 g strawberries
50 ml orange juice
50 ml coconut milk
1 tsp vanilla extract
500 g mascarpone
50 g sugar
1 Tbsp lemon juice
125 g whipping cream
100 g (aprox) ladyfingers

Instructions

Brown slightly the grated coconut in a pan, careful not to burn it.

Blend 100 g washed strawberries with the orange juice and the coconut milk.

Mix mascarpone, vanilla extract and lemon juice until creamy. Whip cream to form peaks and add it to the mascarpone mixture. Chop in small pieces 350 g of strawberries and add it to the mixture, together with 30 g of the grated coconut. Mix well until everything is incorporated.

Cover the base of the dish with ladyfingers and coat them with half of the strawberry puree. Cover with half of the mascarpone mix and repeat the process creating a second layer.

Chill in the fridge for at least 3 hours.

Just before serving, decorate it with some fresh strawberries on top and sprinkle the rest of the grated coconut.