Coconut Rum (Coquito) Tiramisu Recipe is a tropical twist on the classic Italian dessert that brings together creamy mascarpone, luscious coconut flavors, and a boozy hint of rum. This dessert is perfect for those warm nights when you want something decadent yet refreshing, and it's just as delightful for festive gatherings or cozy weekend treats. Whether you’re a tiramisu fan or someone who loves experimenting with coconut and rum, you’ll find this recipe irresistible—the creamy layers and coconut crunch really make it a showstopper everyone will adore.
Jump to:
What Makes This So Good
This Coconut Rum (Coquito) Tiramisu Recipe is a delightful blend of tropical flavors and classic creamy texture that elevates your dessert game. It’s not just creamy goodness; it brings a cozy, festive vibe with a perfect balance of rum and coconut, making each bite a mini celebration.
- Big Flavor, Minimal Fuss: You get layers of rich mascarpone and rum-infused coquito soak without complicated steps or weird ingredients.
- Family-Friendly: While there’s a hint of rum, the alcohol taste is gentle and can be easily adjusted to taste, making it enjoyable for many occasions.
- Simple Ingredients: Mostly pantry staples plus a touch of coconut magic—nothing exotic or hard to track down.
- Works Any Night: Chill it overnight to let the flavors meld, then come back to a dreamy, sliceable dessert that’s ready when you are.
Ingredient Guide
Picking the right ingredients here really uplifts the Coconut Rum (Coquito) Tiramisu Recipe. Let’s go through what to look for and how you can swap some parts if you need to.
- Eggs: Fresh eggs are key since the yolks are whipped to a pale texture that adds creaminess. If you prefer, pasteurized eggs work well for safety.
- Mascarpone: Use whole mascarpone cheese—it’s thick, silky, and the classic choice for tiramisu.
- Coconut cream: Not just coconut milk—coconut cream is richer and thicker, which gives the filling extra lushness.
- Rum: Bacardi or any good white rum works perfectly here. Adjust to your taste or omit if you want a non-alcoholic version.
- Ladyfingers: Choose ones that are fresh but firm so they soak nicely without falling apart.
- Cinnamon: Freshly ground if you can—this adds a warm spice note that complements the rum and coconut beautifully.
- Coconut flakes: Toasted flakes add a wonderful crunch and contrast in texture that really completes the dessert.
Quick Reminder: Full measurements are in the recipe card below.
How to Make Coconut Rum (Coquito) Tiramisu Recipe
Step 1 — Prep & Ready
Start by separating your egg yolks from whites—you won’t need the whites here. I love how the yolks whip into a pale yellow custard that gives this dessert its dreamy silkiness. Whisk those yolks with powdered sugar until they lighten beautifully. While you’re at it, get your mascarpone, coconut cream, and half the coconut milk ready to mix in. Also, whisk the heavy cream and powdered sugar separately into stiff peaks—this whipped cream will add that airy texture everyone loves. Once everything’s mixed, stash the cream mixture in the fridge so it stays cold and thick.
Step 2 — Cook with Confidence
Next, create your coquito soak: combine the leftover coconut milk, condensed milk, evaporated milk, rum, and cinnamon in a bowl. It might look a bit lumpy because of the coconut milk, but that’s completely fine—you just want to avoid chunks getting on the ladyfingers. Before dipping, measure how many ladyfingers your pan needs for two layers; trimming them to fit perfectly means every bite is balanced with that spongy texture. Quickly dip each ladyfinger—just a second is enough to soak it without making it soggy. Line your pan with the dipped ladyfingers like a pro, then layer with half of the mascarpone cream and sprinkle a cup of coconut flakes. Repeat the layering for that gorgeous double-decker effect.
Step 3 — Finish & Serve
Once your final layer of cream is smoothed over, sprinkle cinnamon carefully through a fine sieve or strainer for an even dusting—this little step adds such a beautiful aroma and visual pop. Top with another cup of coconut flakes for crunch and a touch of flair. Now comes the hardest part: chill it for at least 12 hours! Trust me, those flavors meld together so perfectly when given time. When you finally dig in, you’ll notice that creamy, boozy coconut kiss balanced with tender ladyfingers and toasted flake crunch—it’s pure bliss.
Extra Helpful Tips
I’ve made this Coconut Rum (Coquito) Tiramisu Recipe a dozen times, and here are a few insider tricks to make sure yours turns out as amazing as mine—or better!
- Watch for This Sign: When whisking egg yolks and sugar, look for a fluffy, pale yellow mixture—that’s your creamy base ready for mascarpone.
- Temperature Trick: Keep your whipped cream as cold as possible before folding in; it helps the mixture stay airy and stable.
- Prep-Ahead Option: Make the coquito soak and mascarpone cream a day in advance to save time and deepen those flavors.
- Avoid This Common Mistake: Don’t soak ladyfingers too long—they should be lightly moistened to keep the layers intact but not soggy or falling apart.
Serve & Enjoy
Easy Enhancements
To add a little extra jazz to your Coconut Rum (Coquito) Tiramisu Recipe, try toasting the coconut flakes before sprinkling—they develop a nutty crunch that’s addictive. A sprinkle of finely chopped toasted pecans or macadamia nuts takes it up another notch. A drizzle of dark chocolate sauce or a dusting of cocoa powder pairs beautifully with the rum and coconut flavors, offering a hint of bittersweet contrast.
Tasty Pairings
This tiramisu shines when paired with a light, citrusy drink like a sparkling pineapple punch or a chilled coconut water. For savory sides, a fresh tropical fruit salad or simple lime-infused cookies provide a nice flavor counterpoint. When serving at gatherings, a cup of rich coffee or a creamy coconut latte complements the dessert’s creamy texture perfectly.
Quick Plating Tips
When plating, add a fresh mint leaf or an edible flower on top for a pop of color. Use a sharp knife dipped in hot water to get clean slices without tearing. A light sprinkle of toasted coconut flakes and a dusting of cinnamon right before serving keeps it looking fresh and inviting, making each slice ready for Instagram!
Store, Freeze & Reheat
Fridge Storage
Store your Coconut Rum (Coquito) Tiramisu Recipe covered tightly in an airtight container or wrapped with plastic wrap in the fridge. It keeps beautifully for up to 3 days, though it’s so tempting you might not have any left! The texture remains creamy, but the flavors tend to meld even more after sitting, so leftovers can be even better.
Freezer Friendly?
Freezing tiramisu can be tricky because of the cream and ladyfingers, but it’s not impossible. Wrap tightly in plastic wrap and then foil for up to 1 month. To thaw, move it to the fridge overnight to minimize sogginess. Expect a slight change in texture, but the delicious flavors remain intact.
Reheat Like New
Since this dessert is best served cold, reheating isn’t typical. But if you want a slightly warmer experience, let slices sit at room temperature for 15 minutes before serving for a softer texture without losing any charm. Avoid the microwave—it can make the cream separate. Instead, rely on gentle warming by warming the plate or bowl just a bit if you must.
Coconut Rum (Coquito) Tiramisu Recipe FAQs
Absolutely! Simply omit the rum or replace it with coconut extract or a splash of vanilla to maintain the rich flavor without the alcohol.
If you’re concerned, use pasteurized eggs to minimize risk. The recipe only uses yolks which are cooked gently in the mix, but pasteurized eggs add peace of mind.
A minimum of 12 hours in the fridge allows the flavors to meld and the layers to set nicely, so plan ahead for best results.
For the creamiest texture, coconut cream is preferred because it’s thicker and richer. Using coconut milk alone might make the filling lighter but less luxurious.
Final Flavor Thoughts
I love how this Coconut Rum (Coquito) Tiramisu Recipe fuses tropical vibes with classic indulgence into one irresistible dessert. If you give it a try, don’t forget to leave a star rating or drop a comment sharing how it went for you—I’m always curious about your twists and variations. Next time, you might even swap a bit of rum for spiced pineapple juice for a new flavor twist. Enjoy every creamy, dreamy bite!
Print📖 Recipe
Coconut Rum (Coquito) Tiramisu Recipe
This Coconut Rum (Coquito) Tiramisu is a tropical twist on the classic Italian dessert, featuring layers of ladyfingers soaked in a rich coquito mixture made with coconut cream, rum, and spices. Creamy mascarpone and whipped cream layers are combined with coconut flakes and cinnamon for a decadent, festive treat perfect for coconut lovers.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Total Time: 12 hrs 20 mins (includes chilling time)
- Yield: 8 to 10 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Fusion (Caribbean-Italian)
Ingredients
Cream Mixture
- 5 egg yolks
- ½ cup powdered sugar (divided)
- 8 oz mascarpone cheese
- ½ cup coconut cream
- ½ can (about 6.75 oz) coconut milk
- 1 cup heavy cream
Coquito Soak
- ½ can (about 7 oz) sweetened condensed milk
- ½ can (about 6 oz) evaporated milk
- ½ can (about 6.75 oz) coconut milk
- ½ cup rum (preferably Bacardi)
- 1 teaspoon cinnamon
Other
- 24 ladyfingers (or adjusted amount depending on pan size)
- 2 cups coconut flakes
- 1 teaspoon cinnamon for dusting
Instructions
- Separate Eggs: Separate 5 egg yolks into a large bowl, reserving the whites for another use as they are not needed in this recipe.
- Whisk Yolks and Sugar: Use a hand mixer to whisk the 5 egg yolks together with ¼ cup powdered sugar until the mixture is pale yellow and smooth, incorporating air for a light texture.
- Add Mascarpone and Coconut Cream: To the egg and sugar mixture, add 8 oz mascarpone cheese, ½ cup coconut cream, and half the can (about 6.75 oz) of coconut milk. Mix until well combined.
- Whip Cream: In a separate bowl, whip together 1 cup heavy cream and the remaining ¼ cup powdered sugar until stiff peaks form, creating a light, fluffy whipped cream.
- Fold Whipped Cream: Gently fold the whipped cream into the mascarpone mixture to retain airiness and a creamy texture. Chill this mixture in the refrigerator while preparing the ladyfingers.
- Prepare Coquito Soak: In a large bowl, combine the remaining half cans of sweetened condensed milk, evaporated milk, and coconut milk, along with ½ cup rum and 1 teaspoon cinnamon. Stir gently; the mixture might have some lumps from the coconut milk, which is normal.
- Measure Ladyfingers: Based on your pan size, count how many ladyfingers you’ll need to cover it completely in two layers. Trim ladyfingers if necessary so each piece fits the pan width perfectly.
- Dip Ladyfingers: Lightly dip each ladyfinger into the coquito soak for just a second to avoid oversaturation, then line the bottom of your pan with the soaked ladyfingers in a single layer.
- First Cream Layer: Remove the cream mixture from the fridge and pour half (or slightly less for a taller tiramisu) over the ladyfingers. Smooth it evenly with a spatula.
- Sprinkle Coconut Flakes: Evenly sprinkle 1 cup of coconut flakes on top of the cream layer.
- Second Layer: Repeat the dipping and lining process with the remaining ladyfingers. Pour the rest of the cream mixture over the second layer and smooth it out.
- Finish and Chill: Dust the top evenly with cinnamon using a fine mesh sieve or strainer to avoid clumping. Sprinkle the final 1 cup coconut flakes on top. Refrigerate for at least 12 hours to allow flavors to meld and the tiramisu to set properly.
Notes
- Adjust the number of ladyfingers based on the size of your pan to ensure proper layering.
- Do not oversoak ladyfingers to prevent a soggy dessert; a quick dip is sufficient.
- For best flavor, use authentic Bacardi rum or other quality white rum in the coquito soak.
- The egg whites are not used in this recipe; save them for another dish or discard safely.
- This tiramisu improves with chilling, so at least 12 hours in the fridge is recommended before serving.
- Use a fine mesh sieve to dust cinnamon to ensure an even and delicate topping without clumps.
- Ensure the coconut cream and coconut milk are well mixed before using to avoid lumps in the cream layers.
Leave a Reply