Why You’ll Love This Recipe

This Coconut Rum (Coquito) Tiramisu is a fun, flavorful twist on the traditional Italian dessert. The blend of coconut cream, mascarpone, and rum gives it a tropical flair that’s simply irresistible. The ladyfingers, lightly dipped in a coquito-inspired mixture, add just the right texture to the layers of rich, creamy filling. With a sprinkle of cinnamon and coconut flakes on top, this tiramisu is as visually stunning as it is delicious. It’s the perfect dessert for those looking for something a bit different, yet familiar.

Ingredients

5 eggs
½ cup powdered sugar
8 oz mascarpone
½ cup coconut cream
1 cup heavy cream
14 oz sweetened condensed milk
13.5 oz coconut milk
12 oz evaporated milk
½ cup rum (Bacardi rum works well)
2 cups coconut flakes
1 tsp cinnamon
24 ladyfingers

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Coconut Rum (Coquito) Tiramisu

Directions

Separate the eggs: Separate the egg yolks from the whites. Place the egg yolks in a large bowl and set the egg whites aside for later use.
Whisk yolks and sugar: In the bowl with the yolks, whisk together the 5 egg yolks and ¼ cup powdered sugar using a hand mixer until it turns pale yellow.
Mix mascarpone and coconut cream: Add the 8 oz mascarpone, ½ cup coconut cream, and ½ can of coconut milk to the egg and sugar mixture. Mix until smooth and well combined.
Whip the cream: In a separate bowl, beat together the 1 cup heavy cream and ¼ cup powdered sugar until stiff peaks form.
Fold in whipped cream: Gently fold the whipped cream into the mascarpone mixture. Refrigerate the cream mixture while preparing the ladyfingers.
Prepare the coquito mixture: In a large bowl, combine ½ can of condensed milk, ½ can of evaporated milk, ½ can of coconut milk, ½ cup rum, and 1 tsp cinnamon. Stir until well mixed. Don’t worry if the coconut milk mixture is a little lumpy.
Prepare the ladyfingers: Before dipping the ladyfingers in the coquito mixture, measure how many you’ll need to fit your pan. Depending on the size of your pan, you might need more or fewer than 24 ladyfingers. Cut them to fit the pan if necessary.
Dip the ladyfingers: Lightly dip the ladyfingers into the coquito mixture for just a second—do not oversoak them. Line the bottom of your pan with a layer of ladyfingers, making sure the bottom is fully covered.
Add the cream mixture: Pour half of the reserved cream mixture on top of the ladyfingers and smooth it out with a spatula. If you want a taller tiramisu, pour less than half of the mixture so the majority of the cream sits on top.
Add coconut flakes: Sprinkle 1 cup of coconut flakes on top of the cream. Repeat the process by soaking the remainder of the ladyfingers and layering them as you did before. Add the remaining cream mixture on top.
Finish with cinnamon: Use a fine mesh sieve to sprinkle cinnamon on top of the cream. If you don’t have a sieve, use a small-holed strainer or colander, or be careful if pouring directly from the spice jar to avoid clumps.
Top with coconut flakes: Sprinkle the remaining 1 cup of coconut flakes on top. Refrigerate for at least 12 hours before serving to let the flavors meld and the dessert set.

Servings and Timing

Servings: 8
Prep Time: 20 minutes
Refrigeration Time: 12 hours
Total Time: 12 hours 20 minutes

Variations

Chocolate Twist: Add some chocolate shavings between the layers for a chocolatey variation.
Spice Variations: You can adjust the spices by adding a pinch of nutmeg or even a little vanilla extract for extra depth of flavor.
Fruit Layer: Add a layer of fresh tropical fruit such as pineapple or mango between the layers for an extra burst of flavor.

Storage/Reheating

Store the tiramisu in the refrigerator, covered, for up to 3 days. The dessert actually gets better as it sits and the flavors meld together.
There’s no need to reheat this dessert—it’s best served cold after chilling for at least 12 hours.

FAQs

Can I make this recipe without rum?

Yes, you can simply omit the rum and add extra coconut milk or use coconut extract for flavor. The tiramisu will still be delicious.

Can I substitute the mascarpone with cream cheese?

While mascarpone provides a smoother and more delicate texture, you can substitute it with cream cheese if needed, but the flavor and texture will be slightly different.

How long does the tiramisu need to set in the fridge?

It needs at least 12 hours to set and allow the flavors to develop fully. For the best taste, allow it to chill overnight.

Can I use store-bought coconut cream and milk?

Yes, you can use canned coconut cream and milk for convenience. Just ensure you use the appropriate measurements as listed in the recipe.

Is this tiramisu gluten-free?

Yes, ladyfingers typically contain gluten, but you can find gluten-free ladyfingers at specialty stores or make your own.

Can I prepare the tiramisu in advance?

Yes, it’s recommended to prepare the tiramisu in advance and allow it to set in the fridge for at least 12 hours for the best results.

Can I make this tiramisu in a different pan?

Yes, you can make it in any size pan. Just adjust the number of ladyfingers and the layering accordingly.

Can I freeze the coconut rum tiramisu?

This dessert is best enjoyed fresh, but you can freeze it for up to a month. Let it thaw in the refrigerator overnight before serving.

Can I add more coconut flakes?

Absolutely! Feel free to increase the amount of coconut flakes if you love a coconutty flavor, both in the layers and as a topping.

Conclusion

Coconut Rum (Coquito) Tiramisu offers a deliciously tropical twist on the beloved Italian dessert. The combination of mascarpone, coconut cream, rum, and ladyfingers creates a creamy, decadent treat that will transport your taste buds straight to the Caribbean. Whether you’re celebrating a special occasion or simply indulging in a flavorful dessert, this recipe is sure to be a hit with everyone who tries it. Enjoy the perfect balance of sweetness, rum, and coconut in every bite!

Coconut Rum (Coquito) Tiramisu

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“Experience a tropical twist on the classic Italian dessert with Coconut Rum (Coquito) Tiramisu. Featuring mascarpone, coconut cream, rum, and a sprinkle of cinnamon and coconut flakes, this indulgent dessert is perfect for impressing guests at any gathering!”

Author: Amy
Prep Time: 20 minutes
Total Time: 12 hours 20 minutes
Yield: 8 servings
Category: Dessert / No-Bake Desserts / Tropical Desserts
Method: No-Bake
Cuisine: Caribbean / Italian Fusion
Diet: Vegetarian

Instructions

Separate the eggs: Separate the egg yolks from the whites. Place the egg yolks in a large bowl and set the egg whites aside for later use.
Whisk yolks and sugar: In the bowl with the yolks, whisk together the 5 egg yolks and ¼ cup powdered sugar using a hand mixer until it turns pale yellow.
Mix mascarpone and coconut cream: Add the 8 oz mascarpone, ½ cup coconut cream, and ½ can of coconut milk to the egg and sugar mixture. Mix until smooth and well combined.
Whip the cream: In a separate bowl, beat together the 1 cup heavy cream and ¼ cup powdered sugar until stiff peaks form.
Fold in whipped cream: Gently fold the whipped cream into the mascarpone mixture. Refrigerate the cream mixture while preparing the ladyfingers.
Prepare the coquito mixture: In a large bowl, combine ½ can of condensed milk, ½ can of evaporated milk, ½ can of coconut milk, ½ cup rum, and 1 tsp cinnamon. Stir until well mixed. Don’t worry if the coconut milk mixture is a little lumpy.
Prepare the ladyfingers: Before dipping the ladyfingers in the coquito mixture, measure how many you’ll need to fit your pan. Depending on the size of your pan, you might need more or fewer than 24 ladyfingers. Cut them to fit the pan if necessary.
Dip the ladyfingers: Lightly dip the ladyfingers into the coquito mixture for just a second—do not oversoak them. Line the bottom of your pan with a layer of ladyfingers, making sure the bottom is fully covered.
Add the cream mixture: Pour half of the reserved cream mixture on top of the ladyfingers and smooth it out with a spatula. If you want a taller tiramisu, pour less than half of the mixture so the majority of the cream sits on top.
Add coconut flakes: Sprinkle 1 cup of coconut flakes on top of the cream. Repeat the process by soaking the remainder of the ladyfingers and layering them as you did before. Add the remaining cream mixture on top.
Finish with cinnamon: Use a fine mesh sieve to sprinkle cinnamon on top of the cream. If you don’t have a sieve, use a small-holed strainer or colander, or be careful if pouring directly from the spice jar to avoid clumps.
Top with coconut flakes: Sprinkle the remaining 1 cup of coconut flakes on top. Refrigerate for at least 12 hours before serving to let the flavors meld and the dessert set.

Notes

Chocolate Twist: Add some chocolate shavings between the layers for a chocolatey variation.

Spice Variations: Add a pinch of nutmeg or a little vanilla extract for added depth of flavor.

Fruit Layer: Layer in fresh tropical fruits like pineapple or mango for an extra burst of flavo