Pineapple & Coconut Tiramisu

This is one of my favorite cold desserts for summer. Pineapple and coconut, layered in a frothy diplomat cream, with a base of wet biscuits.

These delicious cups are also fun to present to your guests, closing a nice summer BBQ or dinner al fresco.

Enjoy! 🙂

  • DifficultyMedium
  • CostCheap
  • Preparation time1 Hour
  • Cooking time10 Minutes
  • Serving makes 6 cups
  • CuisineItalian


  • 500 mlmilk
  • 500 mlfresh cream
  • 400 gsavoiardi-biscuits
  • 250 gshaved cocount
  • 50 gcorn starch
  • 4 spoonssugar
  • 2cans of pineapple in pineapple juice (approx 500g for each can)
  • 1lemon zest
  • 1vanilla bean extract
  • 1 teaspoonicing sugar


  1. – heat the milk in a saucepan together with the lemon zest and the vanilla extract;

    – meanwhile, in a separate bowl dilute the corn starch with some cold milk;

    – beat the egg yolks with the sugar and add it to the diluted corn starch. Mix well;

    – as soon as the milk is simmering (you will start seeing steam rising from the surface), pour the mixture of corn starch and yolks;

    – remove the saucepan from the fire and stir well till the custard would thicken;

    – pour the custard cream in a bowl and keep it aside till it will cool down to room temperature;

    – as soon as the custard cool down, separately whip the fresh cream together with a full teaspoon icing sugar;

    – pour the whipped cream onto the custard and fold gently till you will get a frothy cream. This is the diplomat cream;

    – spread some diplomat cream on the bottom of your serving cups or tray;

    – break a savoiardo-biscuit into two half, dip them into the pineapple juice and sink them into the layer of cream;

    – top with some chopped pineapple;

    – pour another layer of diplomat cream and top it with shaved coconut;

    – repeat another layer starting again with a savoiardo as per above;

    – final topping with a mint leaf;

    – keep refrigerated for at least 6/8 hours before serving;


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