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Pineapple Coconut Tiramisu

Pineapple Coconut Tiramisu

Pineapple Coconut Tiramisu

Here is a simple recipe of Pineapple Coconut Tiramisu to prepare at home. 

- 2 pineapples or 1 can of 500 g
- 4 tbsp. vanilla sugar
- 3 tbsp. coffee grounds vanilla sugar
- 2 tbsp. rum
- 500 g of mascarpone
- 3 eggs
- 15 biscuits with spoon
- 2 tbsp. coconut shavings


1- Put the pineapple pieces in the bowl, with 4 tbsp vanilla sugar and rum. direction of rotation, 2 min / 100 ° C.

2- Book. Separate the whites from the yolks.

3- Beat the egg whites in the bowl with a pinch of salt giving 2 turbo pulses.
Then put the whip and beat 3 min / 37 ° C / live 3.5 by gradually increasing the speed the first minute. Reserve in a salad bowl.

4- In the bowl with the whisk, beat the egg yolks, the 3 tbsp. vanilla sugar then 30 sec / vit 4.

5- Add mascarpone and coconut chips and mix 20 sec / vit 4.

6- Gently mix the whites with the mascarpone mixture.

- In the bottom of the ramekins where the pieces of pineapple are already, cut 2 biscuits per verrine.

- Pour 2 to 3 teaspoons of pineapple juice.Add the mascarpone and for decoration you can add some slices of pineapple or cocoa powder ...

- Keep in a cool place for at least 3 hours before serving.

Second Recipe Of  Pineapple Coconut Tiramisu 

Pineapple Coconut Tiramisu

Ingredients for 4 persons
  • 250 g of mascarpone
  • 3 egg yolks
  • 50 g of sugar
  • 1 sachet of vanilla sugar or vanilla seeds
  • Boudoirs (about 12)
  • 1 pineapple or 1 small pineapple tin with syrup
  • 4 to 5 tablespoons grated coconut
  • 2 lime (juice + pulp + zest of 1 lime)


1- Separate the whites from the egg yolks. Reserve the whites and whisk the egg yolks with the sugar until the mixture whitens with a good creamy consistency.

2- Incorporate the mascarpone by whisking it gently by hand, the mixture must be unctuous and not too liquid. Add the zest of lime (a little less than a lemon because it perfumes very quickly the cream even with little zest, in case go little by little and taste!)

3- Add also the grated coconut.

4- Fit the whites into tight snow and incorporate "intimately" with the cream (I put 3/4 whites in snow to keep a good creamy consistency and more greedy).

5- In a deep plate, get the juice of 1 lemon and a half (it should be enough and at least you keep the other half for the decoration of your tiramisus!) And the pulp. Soak the boudoirs. I deliberately left some pulp on the boudoirs for more acidity and greed in the mouth. It was really nice to tasting!
6- Place the boudoirs in the bottom of the verrine and cover with pieces of pineapple.

To finish
Then a layer of cream, then renew a new floor boudoirs / pineapple / cream. Decorate at your leisure!