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Coconut Rum (Coquito) Tiramisu

Coconut Rum Tiramisu - A Tropical Twist on Dessert Delight

Experience a delicious Coconut Rum (Coquito) Tiramisu that elevates a classic dessert with tropical flavors and creamy layers.
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Prep Time 30 minutes
Chill Time 12 hours
Total Time 12 hours 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Caribbean, Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Cream Mixture
  • 4 large Eggs Use fresh eggs for best results.
  • 1 cup Powdered Sugar Adjust sweetness based on preference.
  • 16 ounces Mascarpone Substitute with cream cheese for a different taste.
  • 1 cup Coconut Cream Sweetened condensed milk can work in a pinch.
  • 1 cup Heavy Cream Avoid substituting with low-fat cream.
Coquito Mixture
  • 1 can Sweetened Condensed Milk Use less if desired.
  • 1 cup Coconut Milk Light coconut milk is a healthier version.
  • 1 can Evaporated Milk Can be replaced with more coconut milk if necessary.
  • 1/2 cup Rum Substitute with coconut extract for non-alcoholic version.
  • 1 teaspoon Cinnamon Nutmeg can be used as a substitute.
Tiramisu Layers
  • 24 pieces Ladyfingers Ensure they are dry to prevent oversaturation.
  • 1 cup Coconut Flakes Use unsweetened flakes for less sweetness.

Equipment

  • mixing bowls
  • electric mixer
  • spatula
  • serving dish

Method
 

Preparation Steps
  1. In a large mixing bowl, whisk together the egg yolks and powdered sugar until pale yellow, about 3-5 minutes.
  2. Gently fold in the mascarpone cheese, coconut cream, and half of the coconut milk until smooth and creamy.
  3. In a separate bowl, beat the heavy cream and powdered sugar until stiff peaks form, about 4-6 minutes.
  4. Fold the whipped cream into the mascarpone mixture to maintain airy texture.
  5. In a large bowl, whisk together remaining coconut milk, sweetened condensed milk, evaporated milk, rum, and cinnamon.
  6. Take dry ladyfingers and lightly dip each into the coquito mixture for 2-3 seconds.
  7. Arrange the dipped ladyfingers in a layer at the bottom of your serving dish.
  8. Spread half of the mascarpone mixture over the layer of ladyfingers and sprinkle coconut flakes on top.
  9. Repeat the process with the remaining ladyfingers and mascarpone mixture.
  10. Smooth the top layer of cream, then sprinkle cinnamon and more coconut flakes on top.
  11. Cover with plastic wrap and refrigerate for at least 12 hours to set.

Notes

Letting the dessert chill for at least 12 hours helps the flavors meld beautifully.