This isn't your typical Tiramisu--with pineapple, banana, kiwi and coconut, we've given this Italian-inspired dessert a tropical island makeover! Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • In a medium bowl, whisk together pudding mix and milk; fold in dessert topping. Set aside.

  • In a medium bowl, combine the 1/3 cup pineapple, the banana, the sliced kiwifruit and the lime juice; toss to coat.

  • In a 2-quart square baking dish or 2-quart souffle dish, arrange half of the cake slices to cover the bottom of the dish. Spread half of the pudding mixture over the cake; sprinkle the fruit mixture over the pudding mixture.

  • Arrange the remaining cake over the fruit mixture. Spread the remaining pudding mixture over all. Sprinkle with the 1/4 cup toasted coconut. Cover and chill at least 8 hours or up to 24 hours. If desired, garnish with additional chopped pineapple and/or kiwifruit and large coconut flakes.


Tip: To toast coconut, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice, watching closely to avoid burning.

Nutrition Facts

113 calories; total fat 2.2g 3% DV; saturated fat 2g; cholesterolmg; sodium 258mg 10% DV; potassium 91mg 3% DV; carbohydrates 22g 7% DV; fiber 0.7g 3% DV; sugar 11g; protein 2.1g 4% DV; exchange other carbs 2; vitamin a iu 51IU; vitamin c 6mg; folate 16mcg; calcium 57mg; ironmg; magnesium 8mg.