Sifted dutch cocoa falls to make a soft layer atop a homemade tiramisu


by Victoria Gregory February 18, 2021

Coffee, chocolate + coconut... what's not to love?  Seriously delicious and creamy;  a lighter,  tropical twist on the Italian classic. 




Incredibly good and a cinch to make,  this no-bake, super-quick summer dessert will have you swooning,  then spooning another serve.  Only seven ingredients,  straight from your pantry,  it's one to add to the top of your list for your late summer soirees.  
Stay safe, share the love,
CL xx



  • 3 x 400ml cans Ayam brand coconut cream, refrigerated unopened for 6 hours or overnight (*note: coconut milk won't work for this one) 
  • Organic vanilla essence
  • 1/2 cup pure icing sugar, sifted
  • 2-3 cups freshly brewed espresso coffee
  • 3 tablespoons coffee liqueur (Kahlua, Tia Maria or VOK)
  • 2 x 200g packs Savioardi Biscuits 
  • Unsweetened Dutch cocoa powder


Alfresco lunch under the lemon trees of Capri


  1. Refrigerate the unopened tins of coconut cream, overnight - or for at least 6 hours.  Open the tins carefully, keeping upright and spoon out the solid cream from the top half and transfer to mixing bowl.  Retain the remaining coconut water and semi-solid cream and strain to separate.  Add the remaining solids from the strainer to the mixing bowl.  Discard the coconut water or set aside for smoothies - you won't need it for the tiramisu.
  2. Beat on medium speed with an electric mixer until soft peaks begin to form, then add the vanilla and icing sugar in the final stages.
  3. Brew the espresso and combine with the coffee liqueur in a separate shallow bowl.
  4. Dip and roll the savioardi biscuits - just for a moment - one at a time, in the coffee liqueur brew and arrange them in rows, lining the base of a square or rectangular glass serving dish.  


First layer of the dessert


5. Dollop generous spoonfuls of the coconut cream mixture and spread thickly over the first layer of soaked biscuits.


Lashings of pure coconut heaven


6. Repeat the next layer, using the remaining biscuits and coffee.

 Building the layers of the tiramisu


 7. Finish the second layer by spreading the remaining coconut cream mixture evenly.  Rustic is good - it need not be smooth.



 8. Dust the top liberally with the cocoa powder, using a dry metal sieve.

 Finely sift the cocoa powder to finish

 Cabana Lifestyle Coconut Tiramisu


8. Refrigerate 1-2 hours to allow flavours to develop. Serve chilled, just like you.


Cabana Lifestyle, coffee and the coast

Fresh Coconut Milk

But first coffee

Cabana Lifestyle Oahu Beach & Picnic Towel

Mocha tones with our Oahu Beach & Picnic Towel

Victoria Gregory
Victoria Gregory


Victoria Gregory is the Co-Founder and Creative Director of Cabana Lifestyle, a boutique coastal lifestyle brand and creators of Australia's original waterproof totes. @cabanalifestyle #cabanabag



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