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Coconut Rum (Coquito) Tiramisu

Coconut Rum (Coquito) Tiramisu
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Coconut Rum (Coquito) Tiramisu is a tropical twist on the traditional Italian dessert that your guests will adore. This no-bake treat layers creamy mascarpone with rum-soaked ladyfingers and rich coconut flavors, creating a deliciously indulgent experience perfect for any occasion. Whether you’re hosting a festive celebration or enjoying a summer gathering, this dessert brings a unique Caribbean flair to your table. Its easy preparation means you can whip it up quickly, and the make-ahead option allows you to relax while the flavors meld beautifully in the fridge. Get ready to impress with this delightful fusion of textures and tastes!

Ingredients

Scale
  • 5 eggs
  • 1/2 cup powdered sugar
  • 8 oz mascarpone cheese
  • 1/2 cup coconut cream
  • 1 cup heavy cream
  • 14 oz sweetened condensed milk
  • 13.5 oz coconut milk
  • 12 oz evaporated milk
  • 1/2 cup rum
  • 24 ladyfingers
  • 2 cups coconut flakes
  • 1 tsp cinnamon

Instructions

  1. Separate the egg yolks and whisk them with powdered sugar until pale.
  2. Mix in the mascarpone, coconut cream, and part of the coconut milk until smooth.
  3. In another bowl, whip heavy cream with powdered sugar until stiff peaks form.
  4. Fold whipped cream into the mascarpone mixture gently.
  5. Prepare the coquito mixture by combining remaining condensed milk, evaporated milk, coconut milk, rum, and cinnamon.
  6. Quickly dip ladyfingers in coquito mixture and layer them in a pan.
  7. Spread half of the cream mixture over the ladyfingers and sprinkle with coconut flakes.
  8. Repeat layering with remaining ingredients.
  9. Chill for at least 12 hours before serving.

Nutrition

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

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