Coconut Rum Coquito Tiramisu

Coconut Rum Coquito Tiramisu is a chilled, creamy dessert that weaves together Italian comfort with the flavors of the Caribbean. If you love tiramisu but crave a tropical twist, this recipe delivers coconut richness in every bite, all laced with a smooth hint of rum.

My family always requests this for big gatherings, and seeing everyone sneak a second helping makes the overnight wait totally worth it.

Ingredients

• Eggs: Lend structure and richness to the cream base. For the best result choose the freshest eggs you can find
• Powdered sugar: Provides smooth sweetness and ensures no grainy texture
• Mascarpone: Creates that classic tiramisu tang. Choose a high-quality, creamy brand for the silkiest filling
• Coconut cream: Enhances tropical flavor and brings a lush texture. Look for pure coconut cream with no additives
• Heavy cream: Whips up fluffy and light for folding into the batter. Cold cream gives the best volume
• Sweetened condensed milk: Adds unmistakable coquito sweetness. Opt for a thick consistency and avoid overly runny brands
• Coconut milk: Infuses every layer with coconut aroma and creaminess. Shake the can well before opening
• Evaporated milk: Balances out rich sweet notes with subtle depth. Choose whole milk versions for best results
• Rum: Adds classic Caribbean flair. Use a smooth golden or white rum you would enjoy drinking
• Coconut flakes: Sprinkle crunch and a sunny coconut finish on each layer. Fresh unsweetened flakes toast up beautifully if you want an extra flavor boost
• Cinnamon: Offers gentle spice that cuts the richness. Use freshly ground for vibrant aroma
• Ladyfingers: Provide traditional structure. If possible use sturdy Italian savoiardi that hold their shape after dipping

Step-by-Step Instructions

Prepare the Egg Mixture:

Separate your eggs and place only the yolks in a large mixing bowl. Whisk them with powdered sugar until the mixture becomes pale yellow and thick. This step creates the silky base for your tiramisu cream

Blend the Mascarpone and Coconut:

Add mascarpone cheese coconut cream and part of the coconut milk into your egg mixture. Whip everything together thoroughly so it looks smooth and cloudlike. Make sure there are no lumps of mascarpone

Whip the Cream:

In a separate chilled bowl whip the heavy cream with more powdered sugar until you see stiff peaks hold their shape. This means the whipped cream stands up without drooping

Fold and Chill the Cream Layer:

Gently fold the whipped cream into your mascarpone coconut mixture using broad motions to keep the mixture light and airy. Transfer this bowl to the fridge so it stays firm while you prep the ladyfingers

Mix the Coquito Soaking Liquid:

Blend the rest of the condensed milk evaporated milk the remaining coconut milk rum and cinnamon in another large bowl. It might look a bit uneven because of the coconut chunks but just whisk until fully combined

Plan and Prep the Ladyfingers:

Line up your ladyfingers and size them for your pan. Test-fit so every piece covers the base without big gaps. I always trim mine to fit snugly and ensure that each bite has the perfect cake-to-cream ratio

Dip and Layer:

Working quickly roll each ladyfinger through the coquito soaking liquid and arrange in a tight single layer at the bottom of your dish. Do not let them soak too long or they will become soggy

First Cream and Coconut Layer:

Take half of your chilled coconut mascarpone cream and spread it gently over the ladyfingers. Smooth the surface evenly with a spatula. Sprinkle with half of your coconut flakes so each creamy forkful has a hint of crunch

Build the Second Layer:

Repeat dipping and lining the ladyfingers to create a second layer. Spread the remaining cream mixture over the top and finish with the last of your coconut flakes

Final Dust with Cinnamon:

Use a sieve or fine mesh strainer to dust the surface with ground cinnamon. This step is worth it for both flavor and a beautiful presentation

Chill and Set:

Cover and refrigerate for at least twelve hours. This resting time is crucial it allows the flavors to meld and the texture to set so you get sharp creamy layers when slicing

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Every time I make this I am reminded of the smell of cinnamon in my grandmother’s kitchen. I especially love sneaking extra toasted coconut on my own serving just for the crunch.

Storage Tips

Store the tiramisu tightly covered in the fridge. It keeps its texture for up to three days. For longer storage freeze individual slices wrapped in parchment and thaw overnight in the fridge before serving. Avoid storing with strong-smelling foods as tiramisu picks up odors easily.

Ingredient Substitutions

If mascarpone is unavailable you can sub in room temperature cream cheese with two tablespoons of sour cream stirred in for extra tang. For a non alcoholic version swap the rum for coconut water or a dash of rum extract mixed into milk. Gluten free ladyfingers make this recipe safe for those with dietary restrictions.

Serving Suggestions

Serve thick slices chilled straight from the fridge. For a festive touch top with extra coconut flakes toasted golden in the oven. A spoonful of whipped cream or a drizzle of caramel makes it even more decadent. I love serving it as the finale to a barbecue or family dinner as the refreshing flavors pair beautifully with summer fruits.

The Roots of Coquito and Tiramisu

Coquito is a traditional Puerto Rican holiday drink that blends coconut milk sweetened condensed milk and rum. Italian tiramisu is famous for its creamy mascarpone and espresso soaked ladyfingers. This dessert brings both cultures together in every forkful with coquito inspired flavors and the layered texture of classic tiramisu.

Recipe FAQs

→ Can I use a different type of rum?

Yes, white or gold rum works best, but feel free to substitute with your favorite variety for a unique flavor.

→ Do I need to toast the coconut flakes?

Toasting enhances texture and flavor, but you can use plain coconut flakes if you prefer a softer topping.

→ How long should the dessert chill before serving?

Allow it to set in the refrigerator for at least 12 hours to develop the best texture and taste.

→ Is there a non-alcoholic version?

You can omit the rum and replace it with extra coconut or regular milk for a family-friendly option.

→ Can I prepare this dessert in advance?

Absolutely—preparing a day ahead enhances flavor, and it keeps well for up to 3 days in the fridge.