Post is also available in: Italian
Today is our birthday and we celebrate with a nice Pineapple Coconut Tiramisu! And it has already been a year that Recipes Journey has seen the light! It was a transitory year, where I tried to improve the blog from every point of view. And finally I can say that I am satisfied. So to celebrate the first year I decided to offer you this special dessert. The idea of this dessert came to me some time ago, it was just one of the many drafts on my agenda. Leafing through it, I picked up the recipe and worked on it a bit until I got a really delicious Tiramisu. It is delicate and intense at the same time, not too sweet since I used the natural pineapple and not the canned one, if you want you can use the fresh one but you will have to buy at least 3 and they must be really well ripe!
Prepare the Pineapple Coconut Tiramisu
Before defining my coconut and pineapple tiramisu recipe, I looked at what was on the web. I noticed that coconut appeared in recipes only as a possible decoration and not as a real ingredient that gave flavor in a significant way. So after thinking about it, I added coconut in various forms to make the dessert balanced. First, I put some dry grated coconut in a saucepan to soak in coconut milk and 50 grams of brown sugar. Once softened I made it reduce over low heat while I prepared the rest of the ingredients. This preparation will form an additional layer to our tiramisu. In the Italian Tiramisu, marsala is used, which is less alcoholic than rum, therefore, I put half the rum in a saucepan and heated it over medium heat to evaporate the alcohol. In this way, the alcohol will not be felt in the cream where we are going to add pieces of pineapple to make the flavor balanced.
As I said for this Pineapple Coconut Tiramisu I chose a natural pineapple, so that it would not be too sweet. The pineapple will end up in the cream but the juice will be used to soak the ladyfingers. Dip the biscuit into the juice, without letting it soak otherwise it will fall apart. Compose the first layer and then create the middle layer with the grated coconut cream that you have cooled. Create the second layer of ladyfingers and cover with the rest of the cream and sprinkle the surface with coconut flakes.
Before putting it in the fridge, I recommend covering it with plastic wrap, as there is no layer of cocoa powder to prevent the top layer from drying out. Once ready, put it in the fridge. Personally, I always prepare tiramisu the day before so that it stays in the fridge to flavor and “compact for at least 24 hours. So I also made for this Pineapple Coconut Tiramisu, and the flavor has really gained! But now let’s go to the recipe for find out how to prepare it and watch the video below!
Pineapple Coconut Tiramisu
- 270 g Lady Fingers
- 750 g Mascarpone Cheese
- 190 g Malibù Rum
- 2 can Pineapple natural (565 g x 2)
- 150 g Sugar Cane
- 3 Yolks
- 100 g Dehydrated Grated Coconut
- 400 g Coconut Milk
- 100 g Coconut Flakes
- In a saucepan put 50 g of brown sugar, coconut milk and grated coconut mix and put to cook over low heat stir occasionally. Cook until the coconut milk is almost completely condensed. Turn off the heat and let it cool.
- In a saucepan, heat half the Malibù to evaporate most of the alcohol.
- Drain the pineapple, setting aside its juice. Take the slices and cut them into small pieces.
- Whip the egg yolks with the remaining sugar, once melted add the unheated Malibù and mix.
- Put the mascarpone in a bowl and start working it in order to soften it. Add the egg mixture and rum that you previously heated and mix until you get a velvety cream. Finish by adding the chopped pineapple.
- Begin to lightly soak the ladyfingers in pineapple juice and create the first layer of cookies.
- Cover them with a layer of mascarpone cream and on top put all the coconut that you initially cooked creating a central layer.
- Create a second layer of ladyfingers and cover them with the cream and decorate with the coconut flakes.
- Put the tiramisu in the fridge preferably for a day, or at least half a day.