Print

Coconut Rum (Coquito) Tiramisu Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 74 reviews

This Coconut Rum (Coquito) Tiramisu is a tropical twist on the classic Italian dessert, combining rich mascarpone cream with the luscious flavors of coconut cream, coconut milk, and a splash of rum. Layers of lightly soaked ladyfingers alternate with the creamy coquito-inspired filling, topped with toasted coconut flakes and cinnamon for extra warmth and texture. Perfect for a festive occasion or a decadent treat that transports you to the islands.

Ingredients

Custard and Cream Mixture

  • 5 egg yolks
  • 1/2 cup powdered sugar (divided into 1/4 cup for yolks and 1/4 cup for whipped cream)
  • 8 oz mascarpone cheese
  • 1/2 cup coconut cream
  • 1 cup heavy cream
  • 13.5 oz coconut milk (use 1/2 can in cream mixture and remainder for soaking liquid)

Soaking Mixture (Coquito Inspired)

  • 14 oz sweetened condensed milk (use half for soaking liquid)
  • 12 oz evaporated milk (use half for soaking liquid)
  • 1/2 cup rum (Bacardi recommended)
  • 1 tsp ground cinnamon

Assembly

  • 24 ladyfingers (adjust quantity based on pan size)
  • 2 cups coconut flakes

Instructions

  1. Prepare Egg Yolk Mixture: Separate the 5 egg yolks into a large bowl, saving the whites for another use. Whisk the egg yolks with 1/4 cup powdered sugar using a hand mixer until the mixture is pale yellow and slightly thickened.
  2. Combine with Mascarpone and Coconut Cream: Add the mascarpone cheese, 1/2 cup coconut cream, and half of the coconut milk (about 6.75 oz) to the egg yolk mixture. Mix until smooth and evenly combined.
  3. Make Whipped Cream: In a separate bowl, whisk the heavy cream with the remaining 1/4 cup powdered sugar until stiff peaks form. This will create a light and airy texture.
  4. Fold Whipped Cream into Mascarpone Mixture: Gently fold the whipped cream into the mascarpone mixture to maintain its lightness. Place this cream mixture into the refrigerator to chill while preparing the soaking liquid and ladyfingers.
  5. Prepare Soaking Liquid: In a large bowl, combine the remaining half of the sweetened condensed milk, evaporated milk, half of the coconut milk, rum, and cinnamon. It’s normal if the coconut milk causes the mixture to be slightly lumpy. Stir gently to combine without dissolving the lumps.
  6. Dip Ladyfingers: Determine how many ladyfingers your pan requires for two layers, cutting them if necessary to fit. Lightly dip each ladyfinger into the coquito mixture for about one second, ensuring they are soaked but not overly saturated.
  7. Assemble First Layer: Line the bottom of your pan with the dipped ladyfingers. Pour half of the cream mixture on top of the ladyfingers and smooth it out evenly using a spatula. Sprinkle 1 cup of coconut flakes over the cream layer.
  8. Build Second Layer: Repeat by dipping the remaining ladyfingers in the coquito mixture, layering them over the coconut flakes. Pour the remaining cream mixture on top and smooth evenly.
  9. Finish and Garnish: Using a fine mesh sieve or a strainer, dust the top layer with additional ground cinnamon. Sprinkle the remaining 1 cup of coconut flakes on top for crunch and decoration.
  10. Chill: Refrigerate the assembled tiramisu for at least 12 hours, allowing the flavors to meld and the dessert to fully set before serving.

Notes

  • Adjust the number of ladyfingers based on the size of your pan for best layering.
  • Use a fine sieve to evenly dust cinnamon and prevent clumps on top of the dessert.
  • Egg whites are not used in this recipe and can be reserved for another use.
  • For a taller tiramisu, use less cream on the first layer and reserve more for the top.
  • This dessert must be chilled at least 12 hours for optimal texture and flavor development.
  • Use full-fat mascarpone and heavy cream for a rich, creamy texture.
  • Ensure ladyfingers are lightly dipped to prevent sogginess.

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