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Coconut Matcha Tiramisu (No-Bake Creamy Matcha Dessert) sliced

Coconut Matcha Tiramisu (No-Bake Creamy Matcha Dessert)

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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

TOP TIPS
  • 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.