Mango-Coconut “Tiramisu”

Make the dipping liquid. 

Combine 1/2 cup coconut milk, 1/2 cup mango juice, 1/3 cup rum and 3 tbsp lime juice in a bowl and set aside. 

Toast the coconut flakes. 

Over medium heat in a frying pan, toast 1 1/2 to 2 cups of coconut flakes until browned and fragrant. Set aside to cool while you work on the rest of the recipe. 

Chop the mango filling. 

Finely chop a bunch of ripe mangos – enough for at least 2 cups worth per layer, depending on how many layers your dish permits (for example, if you anticipate only 2 layers of “tiramisu”, aim to chop between 4-6 cups of mango). 

Make the cream filling. 

If you have a hand mixer, this is where you’ll want to use it. If you don’t, you’ll get an awesome arm workout. 

Use any classic tiramisu filling recipe – the key components always being cream, egg yolks, sugar and mascarpone (& some vanilla if you’re feeling crazy). This recipe from Alison Roman x NYT Cooking is easy to follow:

“[Step 1] Using an electric mixer in a large bowl, whip together egg yolks and ¼ cup/50 grams sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl. Set aside.

[Step 2] In a separate medium bowl, whip cream and remaining ¼ cup/50 grams sugar until it creates soft peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the first sweetened egg yolk mixture until combined.”

**Note: this filling recipe makes enough for about 6-8 servings. If you’re making a larger tiramisu to feed more people, consider doubling each of the aforementioned measurements (i.e., 1/2 cup of sugar and 8 egg yolks, and then ½ cup sugar, 1 1/2 cups of cream and 16 ounces of mascarpone).

Set aside your cream filling mixture in a handy spot as you begin to assemble.