Passionfruit and Coconut Tiramisu
Indulge in this tropical Passionfruit and Coconut Tiramisu! It is made with luscious layers of passion fruit-infused mascarpone and rum‑soaked ladyfingers and it is finished with a silky passion fruit topping and coconut flakes.
Passionfruit brings a bright, tropical tang that turns classic tiramisu into a sunshine‑filled dessert. This Passionfruit and coconut Tiramisu has layers of coconut‑kissed and passionfruit-infused mascarpone cream, rum‑dipped ladyfingers, and a glossy passion fruit topping. By turning dried passion fruit into both a syrup and a sauce, you can easily infuse its flavor throughout the entire dessert.
You may also enjoy my Mixed Berry Tiramisu, , and Cherry Tiramisu.
Why This Recipe Works
- The filling is completely egg‑free, making it lighter while still rich and creamy.
- Passion fruit and coconut add a unique, refreshing flavor that's perfect for summer.
- The golden passion fruit topping and coconut flakes make this a striking dessert centerpiece.
- You can easily double or triple the recipe to feed a larger crowd.
- Passion fruit syrup, rum, and mascarpone come together for bold flavor in every bite.
Passionfruit and Coconut Tiramisu Ingredient
See the recipe card for full ingredient and quantity details.
- Dried passion fruit: Use dried passion fruit to create both the syrup and topping. Soaking and simmering releases flavor and color, which you then strain and sweeten.
- Heavy/double cream: Make sure the cream is full‑fat and cold before whipping to create a stable, airy texture.
- Mascarpone: Keep the mascarpone cold before mixing so the filling stays smooth and thick.
- Coconut milk: Adds a subtle tropical richness. Use full‑fat coconut milk for best flavor and texture.
- Ladyfingers: Avoid soaking the ladyfingers for too long, as they can quickly become overly soft and mushy. You can use homemade ladyfingers for a personal touch.
What I Use
Want to see everything I use in my kitchen? Shop My Kitchen for all tools, tins, ingredients, and baking essentials.
Tips and Substitutions
- Mascarpone: My first choice for the filling is always mascarpone, but if you can't find any, you can use cream cheese instead. Simply swap it 1:1.
- Passionfruit syrup: Once the passion fruit syrup has cooked, let it cool completely before mixing it into the mascarpone. If the syrup is even slightly warm, the filling can split and become grainy.
- Swap: You can dip the ladyfingers in milk or coconut milk instead of passion fruit juice.
- Alcohol options: Add a shot of rum, limoncello or brandy to the soaking liquid for extra depth. Adjust to taste or omit entirely.
- Filling stability: When you overmix the passion fruit juice with the mascarpone and cream, the mixture becomes runny and grainy. To avoid this, gently fold the juice into the mascarpone and cream instead of whisking it in. Adding it slowly helps keep the mixture smooth and fluffy.
- Topping: Let the passion fruit topping cool completely before pouring it over the tiramisu. If it's even slightly warm, it won't set properly, and you'll lose that smooth, glossy finish.
- For more detailed guidance on adding fruit, adjusting sweetness, and keeping the filling stable, see my full guide: Top Tips for Flavored Tiramisu.
How to make Passionfruit and Coconut Tiramisu
Step 1: Add dried passion fruit and water to a bowl. Let it soak for 15-20 minutes,
Step 2: Add lemon juice and sugar to the strained liquid. Heat the syrup, bring it to a boil, then simmer for 2-3 minutes until the sugar has completely dissolved.
Step 3: Pour the mixture through a strainer set over a bowl, pressing gently to extract as much liquid as possible. Discard the remaining solids.
Step 4: Set aside and allow it to cool completely before folding it into the mascarpone mixture to prevent it from splitting.
Step 5: Pour the cold heavy cream into a bowl.
Step 6: Whisk for 3-5 minutes or until stiff peaks form. Set aside.
Step 7: Add cold mascarpone, sugar, vanilla extract or coconut extract to a separate bowl.
Step 8: Whisk all ingredients together for 1 minute, until smooth.
Step 9: Add the coconut milk to the bowl, then fold gently for one minute or until just combined.
Step 10: Add one‑third of the whipped cream and fold gently. Repeat this step with the remaining whipped cream until combined. Pour in one-third of the cooled passion fruit syrup. Fold gently.
Step 11: Continue adding the remaining syrup in batches until fully combined. Mix just until incorporated, as overmixing may cause the mascarpone filling to split and become grainy.
Step 12: In a shallow bowl, combine passionfruit juice with rum to taste. Stir to combine and let cool completely if using freshly made juice. Dip each ladyfinger into the passion fruit-rum mixture for 2-3 seconds per side. For a softer texture, soak for 3-5 seconds per side.
Assemble
Step 13: Place the soaked ladyfingers in a dish, forming a full bottom layer.
Step 14: Add half of the passionfruit mascarpone filling.
Step 15: Smooth evenly.
Step 16: Add another layer of soaked ladyfingers on top.
Step 17: Add the remaining mascarpone filling.
Step 18: Smooth evenly. Cover with plastic wrap and refrigerate for at least 6 hours or overnight. For the best flavor and texture, chill overnight.
Step 19: Add dried passion fruit and water to a pot. Add sugar and lemon juice. Stir in the cornstarch slurry (cornstarch mixed with cold water). Bring to a boil, then cook on low heat for 5-7 minutes or until the passion fruit softens. Let it cool completely.
Alternatively, you can use fresh passion fruit filling.
Step 21: Once set, top the tiramisu with coconut flakes around the edges. Pour the cooled passion fruit topping on top. Gently spread it into an even layer in the middle.
Step 22: Top the tiramisu with fresh passion fruit and mint leaves.
Step 23: Serve and enjoy this luxurious Passion Fruit Tiramisu during summer and other special occasions.
Recipe FAQs
Wrap leftover passionfruit and coconut tiramisu tightly with plastic wrap in a dish or place it in an airtight container and refrigerate for up to 4 days.
More Delicious Tiramisu Recipes
Passionfruit and Coconut Tiramisu
Equipment
- 9" oval dish
- Hand-held electric whisk
- Palette
Ingredients
Passionfruit Syrup
- 100 g dried passionfruit
- 400 ml water for soaking
- ¾ cup of granulated sugar
- 2 tablespoon of lemon juice
Filling
- 1 ¼ cups of heavy cream or double cream cold
- ¼ cup of canned coconut milk
- 16 oz or 450g of mascarpone cheese cold
- ⅔ cup of granulated sugar
- 2 teaspoons vanilla extract
- ½ cup of passionfruit syrup for cream filling made in step 1
- 1 cup of passionfruit syrup for dipping ladyfingers made in step 1
- ¼ cup white Rum
- 260 g of Ladyfingers or enough to fill the dish
Topping
- 80 g dried passionfruit
- 200 ml of warm water for soaking
- 2 tablespoon sugar adjust to taste
- 1-2 tablespoon lemon juice
- 1-1½ tablespoon cornstarch mixed with 1-2 tablespoon cold water
- 10 g butter optional, for shine
- Coconut flakes for topping
- Passionfruit slices
- Mint leaves to garnish
Instructions
Passionfruit Syrup
- Soak the dried passionfruit in water for 15-20 minutes. Strain, then combine the liquid with sugar and lemon juice. Bring to a boil and simmer for 2-3 minutes until the sugar dissolves. Allow to cool completely.
Filling
- Whisk the cold heavy cream for 3-5 minutes until stiff peaks form. Set aside.
- Whisk the cold mascarpone with sugar and vanilla or coconut extract until smooth. Fold in the coconut milk, followed by the whipped cream in three additions.
- Fold the cooled syrup into the mascarpone mixture in batches until just combined. Avoid overmixing to prevent the filling from splitting.
- Combine passionfruit juice with rum (optional). Dip each ladyfinger for 2-3 seconds per side, or slightly longer for a softer texture.
Assemble
- Arrange a layer of soaked ladyfingers in your dish. Spread half of the mascarpone filling over the top. Repeat with another layer of ladyfingers and the remaining filling. Smooth the surface.
- Cover with plastic wrap and refrigerate for at least 6 hours but preferably overnight.
- Combine dried passionfruit, water, sugar, lemon juice, and cornstarch slurry in a saucepan. Bring to a boil, then simmer on low for 5-7 minutes until softened. Allow to cool completely. Alternatively, use fresh passion fruit filling.
- Once set, sprinkle coconut flakes around the edges. Spread the cooled passion fruit topping over the center. Finish with fresh passion fruit and mint leaves.
- Serve and enjoy this delicious tropical passionfruit and coconut tiramisu.
Video
Notes
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Passionfruit Syrup: Allow the syrup to cool completely before adding it to the mascarpone to prevent splitting and a grainy texture.
-
Ladyfinger Swap: Dip the ladyfingers in milk or coconut milk instead of passion fruit juice.
-
Alcohol Options: Add rum, limoncello, or brandy to the soaking liquid for extra flavor, or omit entirely.
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Topping: Cool the passion fruit topping completely before spreading it over the tiramisu for a smooth, glossy finish.
