Description
A delightful and tropical twist on traditional tiramisu, this Pineapple Coconut Tiramisu Ice Cream combines creamy coconut ice cream with layers of pineapple compote and ladyfingers for a refreshing dessert.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup coconut milk (full-fat for creaminess)
- ¾ cup sugar
- 1 tsp vanilla extract
- Pinch of salt
- 2 cups pineapple chunks (fresh or canned)
- ¼ cup sugar
- 1 tbsp rum or pineapple juice
- 1 tsp lemon juice
- 12–14 ladyfinger cookies (savoiardi)
- ½ cup coconut milk (or coconut cream)
- 1 tbsp rum (optional, for classic tiramisu touch)
- Toasted coconut flakes (for garnish)
- Crushed ladyfinger crumbs (for garnish)
- Pineapple wedges (for garnish)
Instructions
- In a saucepan, combine pineapple, sugar, rum/juice, and lemon juice. Cook over medium heat until soft and syrupy (8–10 minutes). Let cool completely.
- Lightly dip ladyfingers in coconut milk (mixed with rum if using). Break into small chunks for layering.
- In a bowl, whisk heavy cream, coconut milk, sugar, vanilla, and salt until smooth. Chill in the refrigerator for 2–3 hours.
- Pour chilled base into an ice cream maker and churn until soft-serve consistency. In a container, layer ice cream, pineapple compote, and soaked ladyfinger chunks. Repeat layers, gently swirling with a knife for a marble effect.
- Freeze for 4–6 hours until scoopable. Serve topped with toasted coconut, ladyfinger crumbs, and pineapple wedges.
Notes
- For a non-alcoholic version, use pineapple juice instead of rum.
- Ensure the coconut milk is full-fat for a creamier texture.
- Let the ice cream sit at room temperature for a few minutes before scooping for easier serving.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Ice Cream Maker
- Cuisine: Tropical
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg