Coconut Rum (Coquito) Tiramisu Recipe

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Cozy Coconut Rum (Coquito) Tiramisu Recipe, Made Simple

There’s something utterly enchanting about tiramisu, and when you swap out the classic espresso and amaretto for creamy coconut rum, it takes a dreamy tropical turn. This Coconut Rum (Coquito) Tiramisu Recipe wraps the warmth of the Caribbean holiday drink—Coquito—into every luscious bite. I love how the layers meld together: delicate ladyfingers soaked just right, fluffy layers of mascarpone cream with coconut’s subtle richness, and cinnamon sprinkled on top for that toasty finish. You’ll find this recipe wonderfully approachable, yet it carries the festive spirit that makes every spoonful feel like a celebration. Whether you’re after a new dessert to impress guests or a comforting handmade treat for a weekend indulgence, this tiramisu blends tradition and tropical flair perfectly. Let’s dive into what makes this Coconut Rum (Coquito) Tiramisu Recipe such a special treasure in my kitchen—and soon, yours.

Ingredient Lowdown

• Eggs: The yolks bring creaminess and body; whites aren’t used here, so save them for another recipe.
• Powdered Sugar: Blended smoothly to sweeten without graininess.
• Mascarpone: The luxurious cream cheese base that gives tiramisu its iconic velvety texture.
• Coconut Cream & Coconut Milk: Deep, tropical richness that brings authentic Coquito vibes.
• Heavy Cream: Whipped to fluffy peaks, folded in for lightness and airy indulgence.
• Sweetened Condensed Milk & Evaporated Milk: These milks add silkiness and subtle caramel notes.
• Rum: A half cup provides that warm, aromatic spirit that defines Coquito flavor.
• Coconut Flakes: Toasty texture and nutty flavor contrast against the creamy layers.
• Cinnamon: A fragrant sprinkle that complements coconut and rum beautifully.
• Ladyfingers: The sponge base soaked just right for soft, yielding layers without sogginess.

Set Up for Success

Before you begin, make sure all the dairy and eggs are at room temperature. This helps everything blend beautifully without lumps. You won’t be baking this tiramisu, so no oven to preheat—but I recommend chilling your mixing bowls and beaters for the whipped cream step to get perfect peaks. Have your 9×13-inch pan ready—lined lightly with parchment if you want an ultra-clean release, though it’s firm enough to scoop straight from the dish. Clear your counter for assembling layers, and keep a spatula and hand mixer close.

Step-by-Step: Coconut Rum (Coquito) Tiramisu Recipe

1. Separate your eggs: Carefully separate 5 yolks into a large bowl, no yolk in the whites this time. Keep the egg whites for another recipe (hello, meringues!).
2. Whisk yolks and sugar: Use a hand mixer to whip 5 egg yolks with 1/4 cup powdered sugar until pale and creamy—the perfect base for the mascarpone.
3. Blend mascarpone and coconut: Stir in 8 oz mascarpone, 1/2 cup coconut cream, and half of your canned coconut milk. The mixture turns silky and fragrant with coconut’s tropical bass notes.
4. Whip your heavy cream: In a separate chilled bowl, beat 1 cup heavy cream with 1/4 cup powdered sugar until stiff peaks form. This airy cloud lightens the rich base beautifully.
5. Fold whipped cream into mascarpone: Gently incorporate the whipped cream—slow and steady keeps it fluffy and smooth, no deflation here.
6. Chill cream mixture: Pop your cream bowl into the fridge; it firms up so layering feels neat, not sloppy.
7. Create the Coquito soak: Mix the remaining condensed milk, evaporated milk, and coconut milk (half cans each), 1/2 cup rum, and 1 teaspoon cinnamon. It’s okay if small lumps from coconut milk chunks remain—they add character but keep them separate from ladyfingers.
8. Prep ladyfingers: Measure how many you’ll need for your pan’s bottom. Cutting them to the pan’s width ensures every bite has that crisp–soft texture contrast. Remember: two layers mean double the ladyfingers.
9. Lightly dip ladyfingers: Quickly dip each ladyfinger in the coquito mixture—less than a second is key to avoid soggy layers—and cover the pan’s base completely.
10. Layer cream and coconut flakes: Pour half the chilled cream over your soaked ladyfingers and smooth with a spatula. Sprinkle a generous cup of coconut flakes for texture and contrast.
11. Repeat layers: Dip the rest of the ladyfingers and layer them atop. Finish with the remaining cream and a final smoothing.
12. Final touch: Dust cinnamon through a fine mesh sieve over the top layer to avoid clumps. Scatter another cup of coconut flakes. This topping sets the mood and adds toasted flavor as it chills.
13. Chill long and patient: This dessert gets better with time—let it set in your fridge for at least 12 hours to allow all those tropical flavors to meld into a velvety, luscious experience.

Flavor Twists for Coconut Rum (Coquito) Tiramisu Recipe

• Add toasted macadamia nuts between layers for a buttery crunch that echoes coconut’s tropical roots.
• Swap rum for spiced dark rum or even a splash of orange liqueur for citrus hints.
• Fold in some finely grated lime zest with the mascarpone for a bright, fresh twist.
• Replace coconut flakes with crushed toasted pecans for a warm, autumnal feel.
• For a non-alcoholic version, substitute rum with vanilla coconut extract and extra cinnamon.
• Garnish with fresh berries like mango or passionfruit on serving plates to boost tropical freshness.

Storage & Make-Ahead Tips

• Refrigerate: Keep covered in the fridge up to 3 days for best freshness and texture.
• Freeze: You can freeze assembled tiramisu for up to 1 month. Thaw overnight in the fridge to preserve those creamy layers.
• Prep ahead: Make the cream and soak mixture a day ahead; completing assembly on serving day keeps flavors vibrant.
• Keep dry on top: Add coconut flakes and cinnamon just before serving if you want them extra crispy and aromatic.

Coconut Rum (Coquito) Tiramisu Recipe FAQs

• Can I use pasteurized eggs for safety? Yes! Pasteurized eggs or egg yolks work well and are a great option if raw eggs concern you.
• What if I don’t have coconut cream? You can substitute full-fat canned coconut milk chilled overnight; the thickened cream part works fine.
• How do I avoid soggy ladyfingers? Quick dips in the coquito soak help keep them perfectly spongy without falling apart. Think seconds, not soaking minutes.
• Can I make this gluten-free? Absolutely! Use gluten-free ladyfingers or sponge cakes in place of traditional ladyfingers.
• How long should the tiramisu chill? Overnight is best (at least 12 hours) to let the flavors harmonize and give the cream time to set.

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