Go Back
–+ servings
Print Recipe
No ratings yet

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.
Prep Time45 minutes
Chill Time6 hours
Total Time6 hours 45 minutes
Course: Dessert, Sweet Treat
Cuisine: Dessert
Diet: Vegetarian
Servings: 10 people
Calories: 520kcal
Author: Jen Sim

Equipment

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

 
  • 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.
  • Topping: Cool the passion fruit topping completely before spreading it over the tiramisu for a smooth, glossy finish.

Nutrition

Serving: 200g | Calories: 520kcal | Carbohydrates: 58g | Protein: 6g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 95mg | Sodium: 150mg | Potassium: 250mg | Fiber: 3g | Sugar: 42g | Vitamin A: 900IU | Vitamin C: 8mg | Calcium: 90mg | Iron: 2mg