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Coconut Rum (Coquito) Tiramisu

Coconut Rum Coquito Tiramisu: A Tropical Dessert Adventure

Indulge in the Coconut Rum (Coquito) Tiramisu, a tropical twist on the classic dessert, combining creamy layers with coconut and rum for an unforgettable experience.
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Prep Time 30 minutes
Chilling Time 12 hours
Total Time 12 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Caribbean, Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cream Mixture
  • 5 whole Eggs Provides structure and richness; use fresh eggs for the best results.
  • 1/4 cup Powdered Sugar Sweetens and helps achieve a creamy texture.
  • 1 cup Mascarpone Essential for creaminess and a rich flavor; opt for full-fat.
  • 1/2 cup Coconut Cream Adds tropical flavor; can be swapped with cream cheese.
  • 1 cup Heavy Cream Used for whipping, enhances lightness.
For the Coquito Mixture
  • 1/2 cup Coconut Milk Infuses moisture and flavor; can be omitted if unavailable.
  • 1 can Sweetened Condensed Milk Acts as a sweetener and thickener; no direct substitute.
  • 1/2 cup Evaporated Milk Contributes creaminess and slight sweetness; regular milk can substitute.
  • 1/2 cup Rum Infuses flavor; Bacardi rum is ideal.
  • 1 teaspoon Cinnamon Adds warmth and spice; nutmeg can be used as an alternative.
For the Topping
  • 1 cup Coconut Flakes Provides texture; unsweetened flakes are a less sweet option.
  • 24 pieces Ladyfingers Creates the classic structure; use a reputable Italian brand.

Equipment

  • mixing bowls
  • Electric mixer
  • measuring cups
  • whisk
  • Dish for assembling

Method
 

Step‑by‑Step Instructions for Coconut Rum (Coquito) Tiramisu
  1. Begin by separating 5 egg yolks and placing them in a mixing bowl. Beat the yolks with 1/4 cup of powdered sugar using an electric mixer on medium speed until pale and creamy, about 2-3 minutes. Fold in 1 cup of mascarpone cheese, 1/2 cup of coconut cream, and half of the coconut milk until smooth.
  2. In a separate bowl, pour 1 cup of heavy cream and add another 1/4 cup of powdered sugar. Whip it with an electric mixer on high speed until stiff peaks form, about 3-5 minutes. Fold the whipped cream into the mascarpone mixture.
  3. In a large mixing bowl, combine 1/2 cup of coconut milk, 1 can of sweetened condensed milk, 1/2 cup of evaporated milk, 1/2 cup of rum, and 1 teaspoon of cinnamon. Whisk until well-blended, creating a rich coquito mixture.
  4. Take a dish and lightly dip ladyfingers into the coquito mixture, ensuring they’re coated but not soaked. Arrange them to form the first layer. Spoon half of the cream mixture over the ladyfingers and sprinkle 1 cup of coconut flakes on top. Repeat the layering.
  5. Gently pour the remaining cream mixture over the top layer. Dust the top lightly with cinnamon. Cover with plastic wrap and refrigerate for at least 12 hours.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 55gProtein: 6gFat: 22gSaturated Fat: 12gCholesterol: 125mgSodium: 80mgPotassium: 180mgFiber: 1gSugar: 36gVitamin A: 500IUCalcium: 120mgIron: 1mg

Notes

Allow at least 12 hours of chilling for the best flavor and texture. Use unsweetened coconut flakes for a less sweet topping.

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