Coconut Rum Coquito Tiramisu (Print)

Soft ladyfingers soaked in coconut rum, layered with creamy mascarpone and coconut, finished with cinnamon.

# What You'll Need:

→ Cream Mixture

01 - 5 egg yolks
02 - 1/2 cup powdered sugar
03 - 8 oz mascarpone cheese
04 - 1/2 cup coconut cream
05 - 1/2 can (13.5 oz) coconut milk
06 - 1 cup heavy whipping cream

→ Coquito Dip

07 - 1/2 can (14 oz) sweetened condensed milk
08 - 1/2 can (12 oz) evaporated milk
09 - 1/2 can (13.5 oz) coconut milk
10 - 1/2 cup rum
11 - 1 tsp cinnamon

→ Assembly

12 - 24 ladyfingers
13 - 2 cups coconut flakes
14 - 1 tsp cinnamon (for garnish)

# How to Make It:

01 - Separate egg yolks from whites. Place yolks in a large bowl and discard or reserve whites for another use.
02 - Whisk egg yolks with 1/4 cup powdered sugar using a hand mixer until pale yellow.
03 - Add mascarpone, coconut cream, and 1/2 can coconut milk to the egg mixture and blend thoroughly.
04 - In a separate bowl, whisk heavy cream with 1/4 cup powdered sugar until stiff peaks form.
05 - Gently fold whipped cream into the mascarpone mixture. Refrigerate while preparing the ladyfingers.
06 - Mix condensed milk, evaporated milk, remaining coconut milk, rum, and cinnamon in a large bowl. Whisk until smooth.
07 - Measure and trim ladyfingers to fit your pan, accounting for two layers.
08 - Lightly dip each ladyfinger in the coquito mixture and arrange them in a single layer at the bottom of the pan.
09 - Spread half of the cream mixture over the ladyfingers. Sprinkle with 1 cup coconut flakes.
10 - Repeat the dipping and layering process with the remaining ladyfingers, cream mixture, and coconut flakes.
11 - Sift cinnamon on top for garnish. Use a sieve or strainer for even distribution.
12 - Refrigerate for at least 12 hours to set before serving.

# Additional Notes:

01 - Ensure ladyfingers are only dipped briefly in the coquito mixture to avoid oversaturation.
02 - Refrigeration is crucial for the perfect tiramisu texture and flavor.

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