The Coconut Zuccotto is an irresistible indulgence, perfect for any season and any occasion. Unlike the Raffaello Cake, this is a no-bake dessert that is fairly easy to make, like the Cold Coconut and Almond Cake. The softness of the cream with whipped cream and mascarpone is complemented by the crunchiness of crumbled wafers. All wrapped in a shell of ladyfingers. Try also the Zuccotto with Coffee and Chocolate Cream and you’ll see how delicious it is!

If you prefer Zuccotto with ice cream, you could try:

Difficulty: Medium
Cost: Medium
Rest time: 8 Hours
Preparation time: 30 Minutes
Portions: 8
Cooking methods: No cooking
Cuisine: Italian
Seasonality: All seasons

580.40 Kcal

calories per serving

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Energy 580.40 (Kcal)
Carbohydrates 52.20 (g) of which sugars 33.24 (g)
Proteins 6.89 (g)
Fat 39.22 (g) of which saturated 12.18 (g)of which unsaturated 3.75 (g)
Fibers 1.15 (g)
Sodium 148.67 (mg)

Indicative values for a portion of 6 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Coconut Zuccotto

26 ladyfingers
1 cup oz sweetened whipped cream
2 tbsp oz condensed milk
8.8 oz oz mascarpone
3.5 oz oz wafers (vanilla or lemon)
2 tbsp oz shredded coconut
to taste milk (to dip the ladyfingers)
1 cup oz whipping cream
1 tbsp oz condensed milk
2 tsp oz shredded coconut
2 tbsp oz sliced almonds
8 chocolates (coconut)

What You Need for Coconut Zuccotto

1 Bowl
1 Mixer
1 Mold
1 Tray
1 Spatula
Food wrap

Preparation of Coconut Zuccotto

Line a semi-sphere mold for zuccotto with food wrap. Put some milk in a plate.

Quickly dip the ladyfingers in milk and arrange them all around and at the bottom of the mold, trying to leave as few empty spaces as possible.
Coarsely crumble the vanilla or lemon wafers with your hands and place them in a plate. Now, proceed to whip the cream, which should be fridge-cold like the bowl and the beaters.
Pour half of the cream into the bowl and whip it, also adding 2 tbsp of condensed milk and the mascarpone. Finally, add the shredded coconut and mix until well combined.
Take the bowl with the ladyfingers and put some cream inside. Add the wafers and more cream, smoothing it well.
Create another layer of milk-soaked ladyfingers and repeat the operation, first with the cream, then with the wafers, more cream, and close with the biscuits dipped in milk.
Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow the dessert to set well.
The next day, whip the remaining cream with 1 tbsp of condensed milk. Take the zuccotto out of the fridge, turn it upside down on a tray, and cover the surface with whipped cream.
Garnish with sliced almonds on the highest part and all around the part resting on the tray. Sprinkle the remaining coconut over the cream.
Finally, place the coconut chocolates all around. I created a rose with lemon peel and placed it in the center and also added some mint leaves to break up the white of the dessert.
Once the decoration is complete, refrigerate the coconut zuccotto until ready to serve.
Enjoy your tasting, alone or in company!

Annamaria’s Tips

For more Desserts click HERE

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