Mango Coconut Tiramisu

My tropical high-protein obsession and honestly one of my favourite versions of this recipe yet.

This one started as an experiment and turned into something I keep coming back to.

I've made so many versions of this baked protein recipe sometimes with chickpeas or kala channa for extra fibre, sometimes with just a protein powder base when I want the flavour to really shine. But this tropical version with toasted coconut and fresh Alphonso mango? It's really special.

If you're here from Instagram, you already know that this toasted coconut and fresh mango tiramisu is absolute heaven.

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This recipe is:

• High protein

• Vegan & dairy free

• Gluten free

• Sugar free (monkfruit sweetened)
  

Why This Recipe Works

Vanilla protein powder as the base means every bite is working for you, not just tasting good. Mango and banana bring natural sweetness and moisture so the base stays soft and fudgy without any butter or oil. And the toasted coconut on top adds a crunch and a warmth that ties the whole thing together.

• Vanilla plant protein = high protein base that actually tastes good

• Fresh mango puree = natural sweetness and a tropical flavour that hits differently

• Frozen banana = moisture and creaminess baked right in

• Flax eggs = for binding

• Toasted coconut = the finishing touch that makes this recipe

How to Make Mango Coconut Tiramisu (Overview)

This comes together in 3 simple steps:

1. Make & Bake the Base

Blend everything until smooth, pour into a 9x13 inch baking tray, and bake at 180°C for 40 minutes to 1 hour.

2. Cool & Layer

Once fully cooled, top with your favourite yogurt, then a layer of fresh mango puree.

3. Finish with Toasted Coconut

Add toasted coconut on top and serve. That's it.

Tips for Best Results

• Use fresh Alphonso mango if you can, the flavour is incomparable

• Don't rush the cooling, if the base is warm the yogurt layer will slide

• Toast the coconut on low heat and watch it constantly as it burns very fast

• Add more or less water to the batter depending on your protein powder brand some absorb more than others

• Want more fibre? Swap some of the protein powder for chickpeas, kala channa, or oats

Mango Coconut Tiramisu

Prep Time: 15 minutes Cook Time: 40–60 minutes Total Time: 1 hour + cooling

Servings: 8–10 slices

Ingredients

Base

• 2 cups vanilla plant protein powder

• 1 cup frozen or fresh mango

• 1 cup frozen banana pieces

• 1/4 cup water (plus more if needed)

• 1 tsp vanilla extract

• 1/3 cup monkfruit or stevia

• 1/4 tsp salt

• 2 flax eggs (2 tbsp flaxseed powder + 6 tbsp water, mixed and rested)

Topping

• Coconut yogurt or any plant-based yogurt of your choice

• Fresh mango puree

• 1 cup desiccated coconut, toasted

Instructions

1. Preheat oven to 180°C.

2. Blend together protein powder, mango, banana, water, vanilla, sweetener, salt, and flax eggs until completely smooth. Add more water if the batter is too thick.

3. Pour into a greased 9x13 inch baking tray.

4. Bake for 40 minutes to 1 hour until set. A toothpick should come out clean.

5. Let cool completely.

6. Spread yogurt evenly over the cooled base.

7. Layer fresh mango puree on top of the yogurt.

8. Finish with toasted coconut.

9. Slice and serve.

How to Toast Coconut Add 1 cup desiccated coconut to a dry pan on medium-low heat. Stir constantly until light golden brown. Turn off immediately, it burns fast. Cool before adding to the tiramisu.

Notes

• Swap protein powder for oats, chickpeas, or kala channa for extra fibre

• Refrigerate for upto a week or freeze upto a month

• The base freezes well without the toppings