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

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
25 mins
total:
8 hrs 25 mins
Servings:
12
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Tips

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; protein 2.1g 4% DV; carbohydrates 22g 7% DV; dietary fiber 0.7g 3% DV; sugars 10.9g; fat 2.2g 4% DV; saturated fat 2g 10% DV; cholesterol 0.4mg; vitamin a iu 50.7IU 1% DV; vitamin c 6.5mg 11% DV; folate 16mcg 4% DV; calcium 57.2mg 6% DV; iron 0.2mg 1% DV; magnesium 8.2mg 3% DV; potassium 91.5mg 3% DV; sodium 258.2mg 10% DV.