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Coconut Rum (Coquito) Tiramisu

Coconut Rum Tiramisu: A Tropical Twist on a Classic Dessert

Coconut Rum (Coquito) Tiramisu is a delightful fusion of creamy mascarpone and rich coconut, layered with espresso-soaked ladyfingers.
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Prep Time 30 minutes
Chill Time 12 hours
Total Time 12 hours 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Caribbean, Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cream Mixture
  • 5 large Eggs Fresh eggs are recommended for best results.
  • 1/4 cup Powdered Sugar Regular granulated sugar can be used, but results may vary.
  • 8 ounces Mascarpone Cream cheese can be a substitute; flavor will differ.
  • 1/2 cup Coconut Cream Can replace with whipped cream for a lighter texture.
  • 1 cup Heavy Cream Half and half can be used as a lower-fat substitute.
  • 1/2 cup Sweetened Condensed Milk Evaporated milk can be used, but it won't be as sweet.
  • 3/4 cup Coconut Milk Almond milk can be substituted for a nutty twist.
  • 1/4 cup Evaporated Milk Use extra coconut milk if unavailable.
For the Flavors
  • 1/4 cup Rum Vanilla extract can be used as a non-alcoholic alternative.
  • 1/2 cup Coconut Flakes Unsweetened flakes can be substituted to reduce sweetness.
  • 1 teaspoon Cinnamon Nutmeg can be used instead for variation.
For the Structure
  • 24 pieces Ladyfingers Savoiardi or homemade versions are preferable.

Equipment

  • Medium bowl
  • Spatula
  • Electric Mixer
  • Rectangular baking dish

Method
 

Step-by-Step Instructions
  1. In a medium bowl, whisk together 5 egg yolks and 1/4 cup of powdered sugar until pale yellow and slightly thickened, about 3-4 minutes.
  2. Add 8 ounces of mascarpone, 1/2 cup of coconut cream, and half of the coconut milk to the egg mixture. Mix until smooth, about 2-3 minutes.
  3. In another bowl, whip 1 cup of heavy cream with 1/4 cup of powdered sugar until stiff peaks form, about 3-5 minutes.
  4. Fold the whipped cream into the mascarpone mixture gently until combined. Refrigerate for at least 30 minutes.
  5. In a separate bowl, whisk together 1/2 cup of sweetened condensed milk, 1/4 cup of evaporated milk, the remaining coconut milk, 1/4 cup of rum, and 1 teaspoon of cinnamon.
  6. Dip ladyfingers into the coquito mixture quickly and arrange in a baking dish. Spread half of the mascarpone mixture over the ladyfingers, sprinkle with coconut flakes, and repeat.
  7. Pour the remaining cream mixture on top and smooth out. Sprinkle additional cinnamon and coconut flakes for texture.
  8. Cover with plastic wrap and let it chill in the refrigerator for at least 12 hours before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 42gProtein: 5gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 80mgPotassium: 150mgFiber: 1gSugar: 21gVitamin A: 500IUCalcium: 100mgIron: 1mg

Notes

Ensure you dip ladyfingers briefly to avoid oversaturation; allow the tiramisu to set for the best flavor and texture.

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