Pandan and Coconut Tiramisu with Bandoeng’22

Bandoeng’22 Coconut Tiramisu

An Italian dessert with a refreshing Asian twist

This pandan and coconut tiramisu with Bandoeng’22 is a lighter, more tropical take on the classic Italian dessert. Served in individual glasses, it combines the richness of mascarpone with the airy softness of whipped coconut cream, while Bandoeng’22 Pandan Liqueur adds a fragrant Southeast Asian note that makes the whole dessert feel fresh, elegant and distinctive.

Cold espresso brings the familiar tiramisu depth, while toasted coconut on top adds texture and a warm roasted finish. The result is a dessert that feels both comforting and refined: recognisably tiramisu, yet with a completely different flavour personality.

Why coconut and pandan work so well in tiramisu

Traditional tiramisu is rich and creamy, which makes it a perfect base for flavours that can lift and freshen the dessert. Coconut cream brings a lighter, softer texture than a full mascarpone-only filling, while pandan adds a fragrant aromatic layer that pairs beautifully with coffee, cocoa and creamy textures.

That balance is what makes this dessert so appealing. It keeps the layered luxury of tiramisu, but gives it a more tropical and modern character.

Ingredients for pandan and coconut tiramisu

Serves 6:

30 ml Bandoeng’22 Pandan Liqueur
170 g mascarpone, at room temperature
1 tablespoon powdered sugar
1/2 teaspoon vanilla extract
1 can full-fat coconut milk, chilled
80 ml cold espresso
12 ladyfingers
1 tablespoon unsweetened cocoa powder
2 tablespoons coconut chips or unsweetened grated coconut

How to make pandan and coconut tiramisu with Bandoeng’22

Toast the coconut chips or grated coconut until golden brown and fragrant. Set aside to cool.
Beat the mascarpone, vanilla extract and powdered sugar until creamy and light.
Open the chilled can of coconut milk and scoop out the thick coconut cream. Beat until fluffy and whipped.
Gently fold the mascarpone mixture into the whipped coconut cream.
Spoon a tablespoon of the coconut cream mixture into each glass.
Break a ladyfinger in half, dip it into the cold espresso, and place it on top of the cream.
Drizzle a tablespoon of Bandoeng’22 Pandan Liqueur over the soaked ladyfinger in each glass.
Add another tablespoon of coconut cream, followed by another layer of coffee-dipped ladyfingers.
Finish with a final layer of coconut cream.
Dust the top with cocoa powder and refrigerate until ready to serve.
Just before serving, sprinkle the toasted coconut on top.

Serving suggestion

Serve this tiramisu well chilled in elegant glasses so the layers remain visible. It makes a beautiful dessert after dinner, especially when you want something indulgent that still feels light and fresh. The combination of espresso, mascarpone, coconut and pandan gives it just enough richness, while the individual presentation makes it perfect for dinner parties or hospitality-style serving.

For an extra festive finish, garnish with a few extra toasted coconut flakes or a tiny final drizzle of Bandoeng’22 Pandan Liqueur just before serving.

Dessert tip

Use well-chilled full-fat coconut milk so the thick coconut cream separates properly from the liquid. This helps create the airy whipped texture that makes the dessert feel lighter than traditional tiramisu. Toasting the coconut just before assembly also brings out more aroma and gives the top layer a better crunch.

A tropical tiramisu with a Bandoeng’22 signature

What makes this dessert special is the contrast between familiar structure and unexpected flavour. You still get the creamy layers, coffee-soaked biscuits and cocoa finish that make tiramisu so loved, but the coconut and pandan bring in a softer, more tropical identity.

It is a beautiful example of how Bandoeng’22 Pandan Liqueur can transform a classic dessert into something more original, layered and memorable.

Discover more Bandoeng’22 desserts

Looking for more desserts with Bandoeng’22 Pandan Liqueur? Explore more of our sweet recipes and discover how pandan adds fragrance, colour and originality to tiramisu, mousses, panna cotta and other elegant after-dinner desserts.

FAQ: Pandan and Coconut Tiramisu with Bandoeng’22

What is pandan and coconut tiramisu?
It is a tropical twist on classic tiramisu made with mascarpone, whipped coconut cream, espresso, ladyfingers and Bandoeng’22 Pandan Liqueur.

What makes this tiramisu lighter than traditional tiramisu?
This version replaces part of the mascarpone with whipped coconut cream, which gives the dessert a lighter and airier texture.

Does pandan work well with coffee desserts?
Yes. In this recipe, pandan adds a soft fragrant note that pairs surprisingly well with espresso, cocoa and creamy mascarpone textures. That pairing is reflected in the recipe’s ingredient structure and layered method.

Can I make this tiramisu ahead of time?
Yes. This tiramisu is designed to be chilled before serving, which makes it well suited to preparing in advance.

How should I serve this dessert?
Serve it cold in individual glasses, finished with cocoa powder and toasted coconut for the best contrast in texture and presentation.