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Coconut Rum (Coquito) Tiramisu Recipe

Coconut Rum (Coquito) Tiramisu Recipe
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★★★★★

5.2 from 7 reviews

This Coconut Rum (Coquito) Tiramisu is a tropical twist on the classic Italian dessert, combining the rich flavors of coconut, rum, and creamy mascarpone. Layers of ladyfingers soaked in a homemade coquito mixture are layered with a luscious mascarpone and coconut cream blend, finished with toasted coconut flakes and a sprinkle of cinnamon. Perfect for festive occasions or a unique dessert indulgence.

Ingredients

Scale

Egg Mixture

  • 5 eggs, separated
  • 1/2 cup powdered sugar (divided into 1/4 cup for egg yolks and 1/4 cup for whipped cream)
  • 8 oz mascarpone cheese
  • 1/2 cup coconut cream
  • 1/2 can (6.75 oz) coconut milk

Whipped Cream

  • 1 cup heavy cream

Coquito Soaking Mixture

  • 1/2 can (7 oz) sweetened condensed milk
  • 1/2 can (6 oz) evaporated milk
  • 1/2 can (6.75 oz) coconut milk
  • 1/2 cup rum (e.g., Bacardi rum)
  • 1 tsp cinnamon

Assembly

  • 24 ladyfingers (adjust quantity depending on pan size)
  • 2 cups coconut flakes
  • 1 tsp ground cinnamon for dusting

Instructions

  1. Separate the Eggs: Separate 5 egg yolks into a large bowl and set the whites aside as they are not used in this recipe.
  2. Whisk Egg Yolks and Sugar: Using a hand mixer, whisk egg yolks with 1/4 cup powdered sugar until the mixture becomes pale yellow and creamy.
  3. Mix Mascarpone and Coconut Cream: Add 8 oz mascarpone, 1/2 cup coconut cream, and 1/2 can coconut milk to the egg yolk mixture. Blend everything thoroughly for a smooth consistency.
  4. Whip Cream: In a separate bowl, whip 1 cup heavy cream with the remaining 1/4 cup powdered sugar until stiff peaks form.
  5. Fold Whipped Cream Into Mascarpone: Gently fold the whipped cream into the mascarpone mixture to retain airiness. Place this cream mixture in the fridge to chill while you prepare the ladyfingers.
  6. Prepare Coquito Soaking Mixture: In a large bowl, combine 1/2 can sweetened condensed milk, 1/2 can evaporated milk, 1/2 can coconut milk, 1/2 cup rum, and 1 tsp cinnamon. It’s normal if this mixture is slightly lumpy from the coconut milk; just ensure lumps don’t transfer to the ladyfingers.
  7. Prepare Ladyfingers: Determine how many ladyfingers fit your pan for two layers. Cut them to fit the pan width precisely, ensuring each bite has equal ladyfinger coverage.
  8. Soak Ladyfingers: Briefly dip each ladyfinger into the coquito mixture—just a second to avoid oversaturation.
  9. First Layer Assembly: Line the bottom of your pan with soaked ladyfingers until fully covered.
  10. Add Cream and Coconut Flakes: Pour half of the mascarpone cream over the ladyfingers and smooth evenly. Sprinkle 1 cup of coconut flakes on top.
  11. Second Layer: Repeat the soaking and layering process with the remaining ladyfingers on top of the coconut flakes.
  12. Final Topping: Pour on the remaining mascarpone cream, smooth it out, then dust the surface with cinnamon through a fine mesh sieve to avoid clumps.
  13. Finish with Coconut Flakes: Sprinkle the final 1 cup of coconut flakes on top.
  14. Chill: Cover the tiramisu and refrigerate for at least 12 hours to allow flavors to meld and the dessert to set before serving.

Notes

  • Adjust the number of ladyfingers depending on the size of your baking dish.
  • Gently fold the whipped cream to maintain the dessert’s light texture.
  • Use high-quality rum such as Bacardi for the best flavor.
  • The dessert tastes best after chilling for at least 12 hours, preferably overnight.
  • To avoid clumps when dusting cinnamon, use a fine sieve or strainer.
  • If you’re cautious about raw eggs, consider using pasteurized eggs or an egg substitute.

Nutrition

Keywords: coquito tiramisu, coconut rum tiramisu, holiday dessert, coconut cream tiramisu, no-bake tiramisu, tropical tiramisu

Find it online: https://recipeswithmia.com/coconut-rum-coquito-tiramisu-recipe/