Coconut Rum (Coquito) Tiramisu

why make this recipe

This Coconut Rum (Coquito) Tiramisu mixes the creamy coquito flavors with classic tiramisu layers. It is rich, easy to make ahead, and tastes like a holiday treat. You can make it for family dinners, parties, or a special dessert.

introduction

This recipe uses coconut milk, condensed milk, mascarpone, and rum to build a smooth, coconut-forward tiramisu. If you enjoy coconut desserts, try blueberry coconut chia seed pudding for another simple coconut option. The tiramisu sets in the fridge and gets better after resting.

how to make Coconut Rum (Coquito) Tiramisu

Follow the steps below in order. Chill time is key — let it set at least 12 hours.

Ingredients :

5 eggs, 1/2 cup powdered sugar, 8 oz mascarpone, 1/2 cup coconut cream, 1 cup heavy cream, 14 oz sweetened condensed milk, 13.5 oz coconut milk, 12 oz evaporated milk, 1/2 cup rum, 2 cups coconut flakes, 1 tsp cinnamon, 24 ladyfingers

Directions :

1. Separate 5 egg yolks and put them in a large bowl. Save the egg whites for later. We won’t be needing them in this recipe.
2. Whisk together 5 egg yolks and 1/4 cup powdered sugar in the large bowl with a hand mixer until it’s a pale yellow color.
3. Add 8 oz mascarpone, 1/2 cup coconut cream, and 1/2 can coconut milk to the egg and sugar mixture and mix.
4. In a separate bowl, mix together 1/4 cup powdered sugar and heavy cream until it forms stiff peaks and becomes a whipped cream.
5. Fold whipped cream into mascarpone mixture.
6. Put cream mixture bowl in the fridge while you prepare the lady fingers.
7. Mix 1/2 a can of condensed milk, 1/2 a can of evaporated milk, and 1/2 can of coconut milk (whatever’s left that isn’t in the cream mixture), 1/2 cup of Bacardi rum, and 1 tsp of cinnamon in a large bowl. It’s ok if it’s a bit lumpy from the chunks in the coconut milk just make sure it doesn’t get onto your lady fingers.
8. Before you dip your lady fingers in the makeshift coquito mixture, see how many lady fingers you’re going to need for your pan. You may need more or less than 24 depending on the size of your pan. I like to cut the lady fingers to the exact width of my pan so every bite has a bit of spongy lady finger. Account enough for lady fingers for two layers.
9. After you’ve determined how many lady fingers you’ll need for each layer, dip the lady fingers into the coquito mixture. You’ll only want to lightly dip them for a second to not oversoak them. Line the bottom of the pan with lady fingers until completely covered.
10. Take your reserved cream mixture from the fridge and pour half of it on top of your lady fingers. Smooth it out with a spatula. (If you want a taller tiramisu (like pictured here), pour less than half of the mixture so the majority of the cream sits on top).
11. Sprinkle 1 cup coconut flakes on top of the cream and repeat the process.
12. Soak the remainder of the lady fingers and build your second layer the same way you built your first. Add the remaining amount of cream on top of the second layer of lady fingers. Smooth it out.
13. Sprinkle cinnamon through a fine mesh sieve. If you don’t own a sieve, you can use a colander or strainer with small holes. Be careful if you’re pouring the cinnamon straight on because it will clump together.
14. Add 1 cup of coconut flakes on top and allow it to set in the fridge for at least 12 hours.

how to serve Coconut Rum (Coquito) Tiramisu

Cut into squares with a sharp knife. Serve chilled on dessert plates. Garnish with extra coconut flakes or a light dusting of cinnamon on each piece. Serve small portions — it is rich.

how to store Coconut Rum (Coquito) Tiramisu

Cover the pan with plastic wrap or store in an airtight container. Keep in the fridge for up to 4 days. Do not leave at room temperature for more than 2 hours because of the mascarpone and eggs.

tips to make Coconut Rum (Coquito) Tiramisu

• Lightly dip ladyfingers so they do not get soggy.
• Chill the cream mixture before assembling to help it hold shape.
• Use full-fat mascarpone and coconut milk for best flavor.
• Taste the coquito mix before dipping to check sweetness and rum level.
• Let it rest at least 12 hours so flavors meld and texture firms.

variation (if any)

• Alcohol-free: replace rum with extra coconut milk or a teaspoon of rum extract.
• Chocolate twist: add a thin layer of cocoa powder or chocolate shavings between layers.
• Tropical: fold chopped pineapple into the cream for a fruitier version.

FAQs

Q: Can I skip eggs in this recipe?
A: The yolks give richness. You can try a no-egg mascarpone cream, but texture will change.

Q: How long does it need to chill?
A: Chill at least 12 hours, but 24 hours is better for firm texture and deeper flavor.

Q: Can I freeze it?
A: Freezing changes texture and can separate the cream. It is not recommended. If you must, freeze for up to 1 month and thaw in the fridge slowly.

Q: Can I use another cookie instead of ladyfingers?
A: Yes, use sponge cake or plain cookies. Adjust soaking time to avoid sogginess.

Coconut Rum (Coquito) Tiramisu

• Author: arianarecipes
• Prep Time: 30 minutes
• Cook Time: 0 minutes
• Total Time: 720 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Refrigeration
• Cuisine: Puerto Rican
• Diet: Vegetarian

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Description

This Coconut Rum Tiramisu combines classic tiramisu layers with creamy coquito flavors for a rich holiday treat.

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Ingredients

Scale 1x2x3x

• 5 eggs
• 1/2 cup powdered sugar
• 8 oz mascarpone
• 1/2 cup coconut cream
• 1 cup heavy cream
• 14 oz sweetened condensed milk
• 13.5 oz coconut milk
• 12 oz evaporated milk
• 1/2 cup rum
• 2 cups coconut flakes
• 1 tsp cinnamon
• 24 ladyfingers

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Instructions

1. Separate the 5 egg yolks into a large bowl, saving the egg whites for later.
2. Whisk together the egg yolks and 1/4 cup powdered sugar until pale yellow.
3. Add the mascarpone, coconut cream, and 1/2 can of coconut milk to the egg and sugar mixture and mix.
4. Mix the remaining powdered sugar and heavy cream in a separate bowl until stiff peaks form.
5. Fold the whipped cream into the mascarpone mixture, then refrigerate.
6. Combine the remaining condensed milk, evaporated milk, coconut milk, rum, and cinnamon in a large bowl.
7. Determine how many ladyfingers you need based on your pan size, cutting as necessary.
8. Dip the ladyfingers briefly in the coquito mixture and layer them in the bottom of the pan.
9. Pour half of the cream mixture over the ladyfingers and smooth it out.
10. Sprinkle 1 cup coconut flakes on top and repeat the process with the next layer of ladyfingers and cream mixture.
11. Sprinkle cinnamon on top using a sieve and add the remaining coconut flakes.
12. Chill in the fridge for at least 12 hours before serving.

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Notes

Serve chilled with extra coconut flakes or a light dusting of cinnamon.

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Nutrition

• Serving Size: 1 square
• Calories: 450
• Sugar: 30g
• Sodium: 60mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 150mg