This coconut matcha tiramisu recipe is a light, creamy twist on the classic Italian dessert. Made with layers of matcha-soaked sponge, fluffy mascarpone and coconut cream, this no-bake dessert is rich yet refreshing and perfect for entertaining or special occasions. So if you love matcha desserts but want something elegant this coconut matcha tiramisu is guaranteed to impress.
Ingredients
For the matcha soak
• 2 teaspoons matcha powder
• 250ml hot water
• 1 tablespoon sugar (optional)
For the coconut mascarpone cream
• 3 tins full-fat coconut cream (refrigerated overnight)
• 500g mascarpone
• 70g caster sugar
• 1 teaspoon coconut extract
For assembly
• 2 packs of sponge fingers (savoiardi)
• matcha powder, for dusting on top at the end
How to Prepare the Coconut Cream
Refrigerate the tins of coconut cream overnight. The next day, open the tins and carefully scoop out only the thick, solidified coconut cream from the top. Leave the liquid behind in the tin, do not use it! Whip the thick coconut cream until light and fluffy before folding it into the mascarpone mixture. This step ensures your coconut matcha tiramisu sets beautifully and has a rich, airy texture without needing double cream.
How to make my Coconut Matcha Tiramisu
This coconut matcha tiramisu recipe is surprisingly simple to prepare and requires no baking at all.
- Make the matcha soak
Whisk matcha powder with hot water until smooth and lump-free. Leave to cool completely. - Prepare the coconut mascarpone layer
Whip the thick chilled coconut cream until fluffy.
In a separate bowl, mix mascarpone, icing sugar and coconut extract until smooth.
Gently fold the whipped coconut cream into the mascarpone mixture until fully combined and airy. - Assemble
Quickly dip each sponge finger into the cooled matcha mixture and layer into your dish.
Spread half the coconut mascarpone cream over the top.- Repeat with another layer of soaked sponge fingers and finish with the remaining cream.
- Chill
Refrigerate for at least 4 hours, ideally overnight, to fully set. - Finish
Dust generously with matcha powder and sprinkle over desiccated coconut before serving.
Tips for the Perfect No-Bake Matcha Dessert
- Chill the coconut cream overnight. This is essential. The cold helps the cream separate from the liquid so you can scoop out the thick part for whipping.
- Only use the solid coconut cream. Leave the watery liquid in the tin — using it will make the filling too loose and prevent your tiramisu from setting properly.
- Whip the coconut cream until fluffy before folding. This keeps the mascarpone layer light and airy instead of dense.
- Sift your matcha powder. Matcha clumps easily, so sifting ensures a smooth soak and a beautiful dusting finish.
- Dip sponge fingers quickly. A fast dip prevents them from becoming soggy. They will continue softening while chilling.
- Use good-quality matcha. Ceremonial grade matcha gives the best matcha flavour!
- Chill overnight for clean slices. While 4 hours works, overnight chilling gives neater layers.
- Add coconut extract carefully. Start with 1 teaspoon — coconut extract can be strong, and you want it subtle, not overpowering.
Coconut Matcha Tiramisu (No-Bake Creamy Matcha Dessert)
Ingredients
For the matcha soak
- 2 teaspoons matcha powder
- 250 ml hot water
- 1 tablespoon sugar optional
- For the coconut mascarpone cream
- 3 tins full-fat coconut cream refrigerated overnight
- 500 g mascarpone
- 70 g caster sugar
- 1 teaspoon coconut extract
For assembly
- 2 packs of sponge fingers savoiardi
- 1 4 teaspoons matcha powder for dusting on top at the end
Instructions
How to Prepare the Coconut Cream
- Refrigerate the tins of coconut cream overnight. The next day, open the tins and carefully scoop out only the thick, solidified coconut cream from the top. Leave the liquid behind in the tin, do not use it! Whip the thick coconut cream until light and fluffy before folding it into the mascarpone mixture. This step ensures your coconut matcha tiramisu sets beautifully and has a rich, airy texture without needing double cream.
Make the matcha soak
- Whisk matcha powder with hot water until smooth and lump-free. Leave to cool completely.
Prepare the coconut mascarpone layer
- Whip the thick chilled coconut cream until fluffy.
- In a separate bowl, mix mascarpone, icing sugar and coconut extract until smooth.
- Gently fold the whipped coconut cream into the mascarpone mixture until fully combined and airy.
Assemble
- Quickly dip each sponge finger into the cooled matcha mixture and layer into your dish.
- Spread half the coconut mascarpone cream over the top.
- Repeat with another layer of soaked sponge fingers and finish with the remaining cream.
Chill
- Refrigerate for at least 4 hours, ideally overnight, to fully set.
Finish
- Dust generously with matcha powder before serving.
Video
Notes
- Chill the coconut cream overnight. This is essential. The cold helps the cream separate from the liquid so you can scoop out the thick part for whipping.
- Only use the solid coconut cream. Leave the watery liquid in the tin — using it will make the filling too loose and prevent your tiramisu from setting properly.
- Whip the coconut cream until fluffy before folding. This keeps the mascarpone layer light and airy instead of dense.
- Sift your matcha powder. Matcha clumps easily, so sifting ensures a smooth soak and a beautiful dusting finish.
- Dip sponge fingers quickly. A fast dip prevents them from becoming soggy. They will continue softening while chilling.
- Use good-quality matcha. Ceremonial grade matcha gives the best matcha flavour!
- Chill overnight for clean slices. While 4 hours works, overnight chilling gives neater layers.
- Add coconut extract carefully. Start with 1 teaspoon — coconut extract can be strong, and you want it subtle, not overpowering.
If you love creamy, indulgent DESSERTS like this coconut matcha tiramisu, you’ll also enjoy:
- Mango Matcha
- Mango and Passionfruit Cheesecake (No Bake and Creamy)
- 3 Ingredient Chocolate Orange Mousse
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