Coconut Rum (Coquito) Tiramisu Recipe

If you’re ready to experience a tropical twist on a classic favorite, then this Coconut Rum (Coquito) Tiramisu is exactly what you need. This luscious dessert combines the creamy richness of traditional tiramisu with the warm, festive flavors of coquito—a coconut-based Puerto Rican holiday drink—infused with smooth rum and a hint of cinnamon. Every bite melts in your mouth with layers of mascarpone cream, spongy ladyfingers soaked in a boozy coconut mixture, and a delightful crunch of toasted coconut flakes. It’s like taking a sunny vacation right from your kitchen, making it a surefire crowd-pleaser for any occasion.

Ingredients You’ll Need

This recipe keeps things wonderfully straightforward, using a selection of accessible ingredients that each play a vital role. From the creamy mascarpone balancing the coconut’s tropical essence to the lightly spiced rum infusion that soaks the ladyfingers, every component enhances the irresistible flavor and texture of your Coconut Rum (Coquito) Tiramisu.

• 5 eggs: Provide richness and help create a velvety custard base for the tiramisu cream layer.
• 1/2 cup powdered sugar: Adds sweetness and helps lighten the egg yolk mixture.
• 8 oz mascarpone: The classic creamy cheese that lends the tiramisu its smooth texture.
• 1/2 cup coconut cream: Infuses the dessert with authentic tropical coconut flavor.
• 1 cup heavy cream: Whipped to soft peaks, it adds airy lightness to the cream mixture.
• 14 oz sweetened condensed milk: Brings luscious sweetness and creaminess to the coquito soak.
• 13.5 oz coconut milk: Deepens the coconut flavor in both the cream and soak.
• 12 oz evaporated milk: Adds a smooth, slightly caramelized undertone to the soak.
• 1/2 cup rum: The star spirit that enhances the boozy coquito taste and warms the dish.
• 2 cups coconut flakes: Toasted for added texture and a toasty coconut finish.
• 1 tsp cinnamon: Sprinkled to bring a subtle warmth and fragrant spice to the dessert.
• 24 ladyfingers: Light, airy biscuits that soak up the coconut rum mixture without falling apart.

How to Make Coconut Rum (Coquito) Tiramisu

Step 1: Prepare the Egg Yolk Mixture

Start by separating the 5 egg yolks from the whites—save the whites for another recipe or discard. Whisk the yolks with 1/4 cup powdered sugar using a hand mixer until the mixture turns a pale, creamy yellow. This step is crucial as it builds the rich base that will support the mascarpone and give your tiramisu that beautiful velvety custard-like richness.

Step 2: Combine Mascarpone and Coconut Cream

Gently fold in the mascarpone, coconut cream, and half of the coconut milk into the egg yolk mixture. This blend introduces the tropical notes and creamy consistency that define this unique take on tiramisu. Mixing carefully ensures a smooth, silky texture without breaking down the mascarpone.

Step 3: Whip the Heavy Cream

In a separate bowl, whip the heavy cream and remaining 1/4 cup powdered sugar until stiff peaks form. This airy whipped cream will lighten the rich mascarpone mixture, giving your dessert that perfect balance of fluffy yet creamy. Once whipped, gently fold it into the mascarpone mixture, then cover and chill the bowl in the fridge. This chill time lets the flavors meld beautifully.

Step 4: Prepare the Coconut Rum Soak

Mix the remaining sweetened condensed milk, evaporated milk, leftover coconut milk, rum, and cinnamon in a large bowl. This is your “coquito” soak that will give the ladyfingers their signature tropical punch. Don’t worry if the coconut milk looks a bit lumpy; the flavor is what counts here, and the texture won’t affect soaking the ladyfingers.

Step 5: Dip and Layer the Ladyfingers

Before dipping, check how many ladyfingers you’ll need to cover your pan’s bottom layer—cut them to fit snugly. Lightly dip each ladyfinger in the coconut rum soak for only a second so they absorb flavor without becoming soggy. Line the bottom of your dish with a full layer. Spread half of your chilled mascarpone cream over the soaked ladyfingers and sprinkle with 1 cup of coconut flakes for that delightful crunch and added coconut flavor.

Step 6: Build the Second Layer and Finish

Repeat the dipping and layering process with the remaining ladyfingers and cream. Smooth out the top layer carefully, then dust cinnamon through a fine sieve for an even, delicate spice touch. Finally, sprinkle the remaining 1 cup of coconut flakes on top, adding that perfect finishing texture to the dessert. Place the entire tiramisu in the refrigerator to set for a minimum of 12 hours. The long chill time is essential to let the flavors deepen and meld into one magical bite.

How to Serve Coconut Rum (Coquito) Tiramisu

Garnishes

To elevate the presentation, sprinkle extra toasted coconut flakes on top just before serving for extra crunch and aroma. A light dusting of ground cinnamon or even a few freshly grated nutmeg flakes can add a holiday-inspired touch that complements the coquito flavors. For a little visual flair, a couple of whole cinnamon sticks or tiny edible flowers make this a show-stopping dessert.

Side Dishes

The Coconut Rum (Coquito) Tiramisu pairs wonderfully with light, fresh sides to balance its richness. Consider serving alongside a tangy tropical fruit salad featuring pineapple, mango, and kiwi, which cuts through the creaminess beautifully. For a more decadent pairing, a scoop of coconut or vanilla ice cream adds a creamy cold contrast, making each bite feel like a tropical celebration.

Creative Ways to Present

While the classic pan presentation is fantastic, you can also layer the tiramisu in individual glass jars or pretty parfait glasses to show off the beautiful layers. This creates a personal, elegant serving option perfect for dinner parties. Another fun idea is to make mini tiramisus inside hollowed-out coconuts or use small ramekins topped with toasted coconut for that island-inspired vibe.

Make Ahead and Storage

Storing Leftovers

Leftover Coconut Rum (Coquito) Tiramisu is best stored covered tightly in the refrigerator. It’ll maintain its creamy texture and vibrant flavor for up to 3 days. Storing it properly helps keep those luxurious layers fresh and the coconut flakes nicely crisp if added just before serving.

Freezing

While tiramisu is delicate, you can freeze this dessert for up to one month. Use an airtight container and avoid freezing with the coconut flakes on top, as they may get soggy. Thaw overnight in the fridge before serving. The texture might be slightly softer but still delicious and satisfying once thawed.

Reheating

Tiramisu is traditionally served chilled and is best enjoyed cold. If you prefer it slightly less cold, allow it to sit at room temperature for about 15-20 minutes. Avoid microwaving or heating as it can cause the mascarpone to separate and lose its creamy texture.

FAQs

Can I use light rum instead of regular rum in the Coconut Rum (Coquito) Tiramisu?

Absolutely, light rum works just fine if you prefer a milder alcohol flavor. It won’t overpower the coconutiness but still delivers that lovely warmth essential to the coquito soak.

Is it necessary to use raw eggs in this recipe?

The eggs aren’t cooked in this recipe, so it’s best to use pasteurized eggs or egg yolks to ensure safety, especially if serving to children or those with sensitive immune systems.

What can I substitute for mascarpone if I can’t find it?

You can substitute mascarpone with a blend of cream cheese and heavy cream (mixed to achieve a similar texture), but the flavor might be a bit tangier. For the closest experience, mascarpone is worth seeking out for its silky richness.

Can I make Coconut Rum (Coquito) Tiramisu without alcohol?

Yes! Simply omit the rum and replace it with an equal amount of coconut milk or cream. You’ll still get rich coconut flavors, though the dessert won’t have that distinct boozy warmth.

How long should I let the tiramisu chill before serving?

For the perfect texture and flavor melding, refrigerate the dessert for at least 12 hours or overnight. Patience here makes all the difference—your patience will be rewarded with layers that are beautifully set and bursting with coquito flavor.

Final Thoughts

This Coconut Rum (Coquito) Tiramisu is truly a celebration of flavors and textures that will surprise and delight anyone who tries it. It’s perfect for adding a festive, tropical flair to your dessert menu, especially when you want something unique yet comforting. Don’t hesitate to try this recipe—you’ll find yourself making it again and again, sharing a little taste of sunshine and holiday spirit with every serving.

Print