Recipe Image

Island Tiramisu

  • 25 m
  • 8 h 25 m
Diabetic Living Magazine
“This isn't your typical Tiramisu—with pineapple, banana, kiwi and coconut, we've given this Italian-inspired dessert a tropical island makeover!”


    • 1 4-serving-size package fat-free sugar-free reduced-calorie banana cream instant pudding mix
    • 1 cup cold fat-free milk
    • 2 cups thawed frozen light whipped dessert topping
    • ⅓ cup chopped fresh pineapple
    • ⅓ cup chopped banana
    • 1 small kiwifruit, peeled, quartered lengthwise and sliced
    • 1 teaspoon lime juice
    • 9 ounces purchased angel food cake, cut into ½-inch-thick slices
    • ¼ cup shredded coconut, toasted
    • Chopped fresh pineapple and/or kiwifruit (optional)
    • Large coconut flakes, toasted (see Tip) (optional)


  • 1 In a medium bowl, whisk together pudding mix and milk; fold in dessert topping. Set aside.
  • 2 In a medium bowl, combine the ⅓ cup pineapple, the banana, the sliced kiwifruit and the lime juice; toss to coat.
  • 3 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.
  • 4 Arrange the remaining cake over the fruit mixture. Spread the remaining pudding mixture over all. Sprinkle with the ¼ 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°F oven for 5 to 10 minutes or until golden, shaking pan once or twice, watching closely to avoid burning.
ALL RIGHTS RESERVED © 2019 Printed From 12/8/2019