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Coconut and Matcha Tiramisu

2023-02-20 - Written by: Sophia Alessi

dessert coffee matcha

Coconut and Matcha Tiramisu

A twist on the classic Italian dessert, this coconut and matcha tiramisu combines the flavors of green tea and toasted coconut with the richness of mascarpone cheese.

Coconut and Matcha Tiramisu

Servings:

12-15 servings

Ingredients:

For the ladyfingers:

  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup unsweetened coconut milk
  • 2 large eggs
  • 1 tablespoon matcha powder
  • 1 teaspoon vanilla extract

For the filling:

  • 12 ounces mascarpone cheese
  • 1/2 cup granulated sugar
  • 2 tablespoons unsweetened coconut milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup toasted coconut flakes
  • 1 tablespoon matcha powder

For the whipped cream:

  • 1 cup heavy cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract

Instructions:

Make the ladyfingers:

  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, whisk together the coconut milk, eggs, matcha powder, and vanilla extract.
  4. Add the dry ingredients to the wet ingredients and stir until just combined.
  5. Transfer the batter to a piping bag fitted with a large round tip.
  6. Pipe 12-15 ladyfingers onto the prepared baking sheet.
  7. Bake for 10-12 minutes or until firm to the touch.

Make the filling:

  1. In a medium bowl, whip the mascarpone cheese until smooth.
  2. Add the granulated sugar, coconut milk, vanilla extract, and salt. Whip until combined.
  3. Stir in the toasted coconut flakes and matcha powder.

Assemble the tiramisu:

  1. Dip each ladyfinger into the filling mixture for about 3-5 seconds on each side.
  2. Place a layer of ladyfingers in a large serving dish or individual glasses.
  3. Spread half of the remaining filling over the ladyfingers.
  4. Repeat the layers, starting with the ladyfingers and then the filling.

Top with whipped cream:

  1. In a small bowl, whip the heavy cream until soft peaks form.
  2. Add the granulated sugar and vanilla extract. Whip until stiff peaks form.
  3. Spread the whipped cream over the top of the tiramisu.

Notes:

  • You can make the ladyfingers and filling ahead of time and store them in an airtight container for up to 24 hours.
  • The coconut and matcha flavors will meld together beautifully as the tiramisu sits in the refrigerator.