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Coconut Rum (Coquito) Tiramisu Recipe

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4.9 from 107 reviews

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.

Ingredients

Cream Mixture

  • 5 egg yolks
  • 1/2 cup powdered sugar (divided)
  • 8 oz mascarpone cheese
  • 1/2 cup coconut cream
  • 1/2 can (about 6.75 oz) coconut milk
  • 1 cup heavy cream

Coquito Soak

  • 1/2 can (about 7 oz) sweetened condensed milk
  • 1/2 can (about 6 oz) evaporated milk
  • 1/2 can (about 6.75 oz) coconut milk
  • 1/2 cup rum (preferably Bacardi)
  • 1 tsp cinnamon

Other

  • 24 ladyfingers (or adjusted amount depending on pan size)
  • 2 cups coconut flakes
  • 1 tsp cinnamon for dusting

Instructions

  1. Separate Eggs: Separate 5 egg yolks into a large bowl, reserving the whites for another use as they are not needed in this recipe.
  2. Whisk Yolks and Sugar: Use a hand mixer to whisk the 5 egg yolks together with 1/4 cup powdered sugar until the mixture is pale yellow and smooth, incorporating air for a light texture.
  3. Add Mascarpone and Coconut Cream: To the egg and sugar mixture, add 8 oz mascarpone cheese, 1/2 cup coconut cream, and half the can (about 6.75 oz) of coconut milk. Mix until well combined.
  4. Whip Cream: In a separate bowl, whip together 1 cup heavy cream and the remaining 1/4 cup powdered sugar until stiff peaks form, creating a light, fluffy whipped cream.
  5. 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.
  6. Prepare Coquito Soak: In a large bowl, combine the remaining half cans of sweetened condensed milk, evaporated milk, and coconut milk, along with 1/2 cup rum and 1 tsp cinnamon. Stir gently; the mixture might have some lumps from the coconut milk, which is normal.
  7. 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.
  8. 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.
  9. 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.
  10. Sprinkle Coconut Flakes: Evenly sprinkle 1 cup of coconut flakes on top of the cream layer.
  11. 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.
  12. 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.

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