Piña Colada Tiramisu

Piña Colada Tiramisu


A tropical twist on a traditional Italian dessert. This version is a great alternative if you like tiramisu, but are not a fan of coffee, or if you like piña colada and want something other than a drink.

All the amazing flavors of a Piña Colada without the brain freeze.  Layers of coconut cream and ladyfingers that have been dunked in a combination of pineapple juice and pineapple rum.

This is a great make-ahead recipe as it should sit for at least 8 hours or even better overnight. The recipe is also super flexible, you can make this in a 13 x 9-inch pan, a trifle bowl, or even in smaller individual serving bowls. 

I even made these in small one cup size Ziplock containers for my daughter’s soccer team. It was quite time-consuming to make so many small containers, but great fun to hand these out for the coach’s birthday. 

Piña Colada Tiramisu

A tropical twist on a traditional Italian dessert. This version is a great alternative if you like tiramisu, but are not a fan of coffee, or if you like pina colada and want something other than a drink.


  • 1 can sweetened condensed coconut milk or coconut cream
  • 1 (8 oz) package ⅓ less fat cream cheese
  • 1 cup milk - anything but skim
  • 1 (1.5) oz package sugar-free instant vanilla pudding mix
  • 1 teaspoon coconut extract
  • 1 (8 oz) tub frozen reduced-calorie whipped topping, thawed i.e. cool whip lite
  • 2 (20oz) cans crushed pineapple in juice
  • 30-48 ladyfingers
  • 1 cup Malibu® pineapple rum or sub in extra pineapple juice to be alcohol-free
  • ½ cup shredded coconut toasted


  • In the bowl of your stand mixer (or in a large bowl), mix the sweetened condensed coconut milk and cream cheese until no lumps remain.
  • Add in the milk, vanilla pudding, and coconut extract and whisk until combined. Place plastic wrap directly on the surface of the mixture (to keep the pudding from forming a skin) and chill for 30 minutes or until it is firm.
  • While the pudding is setting, place the crushed pineapple in a strainer over a bowl. Collect 2 cups of juice and set the remaining pineapple aside. Add the 1 cup of pineapple rum to the 2 cups of juice and mix. You will use this on the ladyfingers and for the pineapple puree.
  • Place the drained pineapple and 1 cup of the juice/rum mixture into a blender or food processer and puree until smooth.
  • Remove the pudding from the fridge and gently fold in the entire tub of thawed whipped topping.

Building the layers

  • Line a 13 x 9-inch pan with ladyfingers. You can also use a large trifle bowl and make several layers, or small mason jars for individual servings.
  • Drizzle 1 cup of pineapple/rum juice over the ladyfingers. Place ½ of the pudding mixture onto the ladyfingers and use an offset spatula to spread the pudding evenly over the ladyfingers.
  • Gently spoon most of the pineapple puree on top of the cream and spread it out evenly covering the cream layer completely. The excess is a chef treat.
  • Place another layer of ladyfingers on top of the pineapple puree and drizzle with the remaining 1 cup of pineapple/rum juice.
  • Spread out the remaining pudding mixture over the ladyfingers. Sprinkle the toasted coconut on top of the pudding. Cover and chill for at least 8 hours (overnight is good).


I have used both a 330g can of sweetened condensed coconut milk and a 425 g can of coconut cream.
The recipe tasted great with either and no changes were necessary even though the volume of the coconut is a little different.  I also tried unsweetened coconut milk and unsweetened coconut cream, neither of them tasted as good so I do not recommend those. 

After all of the mixes are ready (making the cream, draining and pureeing the pineapple, and mixing in the rum) – it is easy to put together.  Ladyfingers in the bottom with a drizzle of pineapple/rum juice.

Next a layer of 1/2 the cream and most of the pineapple.  Make sure to spread out both layers evenly. 

One more layer of ladyfingers topped with pineapple/rum drizzle followed by a cream layer. Finally, top the whole thing off with some toasted coconut. Cover and chill for 8 hours or overnight. Enjoy!  It is truly delicious. Bring it to your next potluck you will not be disappointed. 

Related Posts

Super Easy Breakfast Casserole

Super Easy Breakfast Casserole

This one is a brunch favorite.  Gluten-free and flexible ingredients make this easy to tailor to different tastes.  Want to feed a crowd and not have a messy kitchen? You can assemble this ahead of time and for the morning of you just have to […]

Crème Brûlée French Toast

Crème Brûlée French Toast

An amazing, light-and-fluffy, make-ahead, baked French toast that will have people asking you for the recipe. Be it Father’s day brunch, Christmas morning, or just a regular day breakfast, this is a simple but delicious dish that is a great addition to any brunch. I […]

Leave a Reply