Coconut Rum Coquito Tiramisu

Coconut Rum Coquito Tiramisu brings a breezy Caribbean spirit to the beloved Italian classic. This dessert layers creamy mascarpone with the tropical flavors of coconut, rum, and cinnamon, creating an indulgent treat that feels both festive and comforting. It is just as impressive at a holiday table as it is on a summer night with friends.

I put this recipe together after a trip to San Juan where I fell in love with coquito. My family now begs for this mashup every Christmas and it never lasts past dessert.

Ingredients

• Eggs: provide richness and structure use farm fresh if you can for optimal flavor
• Powdered sugar: dissolves smoothly and sweetens the creams look for pure cane sugar
• Mascarpone: adds a creamy authentic tiramisu texture choose high quality Italian brands if available
• Coconut cream: intensifies the coconut notes shake the can well before opening
• Heavy cream: whips up for a light fluffy layer select cream with a high fat content for best results
• Sweetened condensed milk: brings sweetness and a dense creamy texture
• Coconut milk: supplies tropical undertones and moisture
• Evaporated milk: adds silkiness and mellows out other rich flavors
• Rum: introduces warm depth Bacardi or similar light rum works beautifully
• Coconut flakes: layer in crunch and more coconut goodness toast briefly for deeper flavor if you like
• Cinnamon: brings warmth and aroma use fresh ground for best effect
• Ladyfingers: deliver the classic tiramisu sponge texture shop for crisp bakery style fingers if you can find them

Instructions

Separate the Eggs:

Break the eggs and carefully separate the yolks discarding the whites or saving for another use. Place all five yolks in a large mixing bowl. This step sets the richness and stability of your cream base.

Make the Egg Yolk Sugar Mixture:

Combine yolks with powdered sugar and whisk vigorously using a hand mixer until the mixture turns pale yellow and thickens slightly. This ensures your cream is sweet but not gritty.

Prepare the Mascarpone Cream:

Fold mascarpone coconut cream and coconut milk into the egg and sugar mixture. Beat until completely smooth for the silkiest texture.

Whip the Cream:

In a clean bowl combine additional powdered sugar with the heavy cream. Beat until stiff peaks form which means your cream stands up on its own when you lift the whisk. This lightens and aerates your tiramisu fillings.

Combine Creams:

Gently fold your whipped cream into the mascarpone mixture using a spatula. Incorporate slowly so you retain maximum fluffiness. Refrigerate while you prepare the ladyfingers.

Mix the Coquito Soak:

In a wide bowl shake together condensed milk evaporated milk remaining coconut milk rum and cinnamon. Stir until fully combined. Accept a little texture from the coconut but avoid big lumps.

Prep Ladyfingers:

Before you dip check the pan size and count how many ladyfingers you need for two even layers. You want them snug for perfect structure.

Dip and Layer First Round:

Quickly dip each ladyfinger into the coquito soak. Do not oversoak they should be just softened. Arrange in a single layer to fully cover the bottom of your pan.

Add Cream and Coconut:

Retrieve your chilled cream mixture and spread roughly half over the ladyfinger base. Use a spatula to smooth out evenly then sprinkle with a generous layer of coconut flakes. This brings loads of flavor and textural contrast.

Repeat Second Layer:

Lightly soak your remaining ladyfingers and layer them on top. Add the remaining cream and smooth over evenly. Finish with a dusting of cinnamon and another mound of coconut flakes.

Chill to Set:

Place your assembled tiramisu in the fridge for at least twelve hours. This helps flavors meld and gives a sliceable texture. Longer chill equals better flavor.

My favorite part is how the coconut cream melts into the ladyfingers. Every bite reminds me of the first time I made this for Nochebuena and we all laughed long into the night passing the serving spoon around for seconds.

Storage Tips

Keep tiramisu tightly covered in the refrigerator for up to four days. The texture improves on day two as the ladyfingers absorb the coconut coquito flavors. Avoid freezing if you want the creamiest texture but leftovers are still delicious after a stint in the freezer just thaw in the fridge overnight before enjoying.

Ingredient Substitutions

Swap mascarpone for full fat cream cheese if you cannot find authentic mascarpone. For a non alcoholic version use coconut extract in place of rum making it kid friendly and just as festive. Any crisp ladyfinger will work but if you run out plain sponge cake sliced into fingers also absorbs the coquito soak beautifully.

Serving Suggestions

Serve chilled in big squares straight from the pan. Add an extra sprinkle of toasted coconut or a dollop of whipped cream for garnish. I love pairing this dessert with strong coffee or a slice of fresh pineapple to brighten up the party.

Cultural Context

Coquito is a traditional Puerto Rican holiday drink that shares its creamy coconut base with this tiramisu twist. Combining it with Italian tiramisu brings together two beloved traditions for something brand new and truly memorable. This mashup is a hit any time you want to celebrate or just treat yourself to something special.

Seasonal Adaptations

Use mango or pineapple slices for a summertime version. Sprinkle in nutmeg for a winter holiday feel. Swap rum for coconut liqueur if you prefer a slightly lighter flavor.

Success Stories

One Christmas Eve my cousin declared this tiramisu better than the original. Friends from both Italian and Caribbean backgrounds rave about it. Every time it shows up at a potluck there is never a bite left to take home.

Freezer Meal Conversion

Assemble as directed but hold off on final coconut topping if you plan to freeze. Once set wrap tightly with plastic then foil. To serve thaw overnight in the fridge add coconut topping and serve chilled.

This dessert is an easy showstopper perfect for every celebration. Chill it well slice with confidence and watch the joy on everyone’s faces.

Common Recipe Questions

→ How long should the tiramisu set before serving?

Allow at least 12 hours in the fridge so the flavors can meld and the texture becomes delightfully creamy.

→ Can I make this dessert alcohol-free?

Yes, simply omit the rum and replace it with a bit more coconut milk for a non-alcoholic version.

→ Is it necessary to use mascarpone?

Mascarpone delivers classic flavor and creaminess, but you can substitute with full-fat cream cheese if needed.

→ How do I avoid soggy ladyfingers?

Quickly dip the ladyfingers in the milk mixture for just a second—do not oversoak or they will get mushy.

→ What garnish works best on top?

A generous sprinkle of coconut flakes and cinnamon provides the perfect final touch and enhances the tropical notes.