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Coconut Lime Margarita Tiramisu

Coconut Lime Margarita Tiramisu is a sweet/sour quick dessert made from layers of ladyfingers soaked in tequila and lime juice and a no cook cream made from mascarpone, whipped cream, sugar, and both coconut milk and flakes.
Prep Time 30 minutes
Total Time 2 hours 30 minutes
Servings 3 glasses


  • 3 limes, zested and juiced
  • 2 Tablespoons tequila
  • 15 ladyfingers
  • 8 ounces mascarpone cheese, softened
  • 1 cup granulated sugar
  • 1/4 cup canned coconut milk
  • 1/4 cup sweetened coconut flakes
  • 2 cups whipped cream, thawed


  • (Optional step) -- If you would like to make the rim of each glass to look like a margarita's, place 2-3 drops of green food coloring into a gallon ziploc bag. Zip and smash to distribute the coloring. Spoon about 1/4 cup granulated, zip the bag, and mix the sugar and food coloring together until homogeneous. Place into a small bowl and let dry for at least 5-10 minutes.
  • Meanwhile, combine the lime juice with tequila in a medium bowl. If you would like to place colored sugar around the rim of the glasses, invert glasses onto the lime juice/tequila mixture and then, onto the bowl with the colored sugar. Set aside.
  • Then, wet (not soak) the ladyfingers into the lime juice/tequila mixture one by one on both sides. Distribute them into 3 glasses (If necessary, cut a piece of each cookie with a serrate knife before wettening them in order to fit the glass).
  • In a large bowl, whisk the the mascarpone cheese with sugar and coconut milk until obtaining a creamy mixture. Stir in the coconut flakes and fold the whipped cream gently until obtaining a homogeneous, creamy mixture. Spoon or pipe into the glasses.
  • Refrigerate for at least 2 hours or until chilled. Right before serving, sprinkle lime zest on top of each and enjoy our coconut lime margarita tiramisu!
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