Coconut Rum (Coquito) Tiramisu
A creamy, tropical tiramisu infused with coconut and vanilla, combining spiced coconut rum-soaked ladyfingers with a rich coconut mascarpone cream. Perfect for dessert enthusiasts seeking a sweet, nutty twist on tradition.
- Prep Time: 30
- Total Time: 240
- Yield: 12 servings
- Category: cookies
- Method: Assembling
- Cuisine: International
- Diet: Vegetarian
Ingredients
24 ladyfingers (about 8 oz)
5 large egg yolks
1/4 cup powdered sugar
1/2 cup coconut cream
1/2 can (13.5 oz) coconut milk
1/2 can (14 oz) sweetened condensed milk
1/2 can (12 oz) evaporated milk
1/2 cup non-alcoholic coconut rum syrup
1 tsp ground cinnamon
1 cup mascarpone cheese (8 oz)
1/2 cup granulated sugar
4 oz heavy cream
1/2 tsp vanilla extract
1/2 cup unsweetened shredded coconut, toasted
Instructions
Whisk egg yolks with powdered sugar until pale and thick.
Stir in coconut cream, coconut milk, sweetened condensed milk, evaporated milk, non-alcoholic coconut rum syrup, and cinnamon until well combined.
In a separate bowl, beat mascarpone with sugar, heavy cream, and vanilla until smooth and creamy.
Quickly dip ladyfingers into the coquito mixture and layer in a 9×9-inch dish.
Spread half the mascarpone cream over the ladyfingers and add another layer of soaked ladyfingers.
Top with remaining cream, smooth surface, and refrigerate for 4 hours or overnight.
Before serving, sprinkle toasted coconut flakes over the top and dust lightly with cinnamon.
Notes
Chill for at least 4 hours to develop flavor.
Use fresh coconut milk for richest consistency.
Substitute non-dairy mascarpone for a vegan alternative.
Store in an airtight container in the fridge for up to 3 days.