Coconut Rum (Coquito) Tiramisu Recipe

If you’re searching for a lavish and tropical twist on a classic dessert, then you absolutely must try this Coconut Rum (Coquito) Tiramisu. This recipe marries the creamy richness of traditional tiramisu with the warm, festive flavors of coquito—a beloved coconut rum drink from Puerto Rico. Imagine layers of spongy ladyfingers soaked in a luscious coconut rum mixture, nestled between velvety mascarpone cream and topped with toasted coconut flakes and a dusting of cinnamon. It’s a dreamy fusion that elevates any occasion and will have everyone asking for seconds.

Ingredients You’ll Need

This Coconut Rum (Coquito) Tiramisu recipe shines because of its simple yet essential ingredients, each playing a vital role in building the dessert’s luscious texture, tropical flavor, and stunning presentation. From the richness of mascarpone to the fragrant warmth of cinnamon, these components come together beautifully.

• 5 eggs: Provides the rich base and structure for the creamy filling, using just the yolks for silky texture.
• 1/2 cup powdered sugar: Adds the perfect amount of sweetness without overpowering the delicate flavors.
• 8 oz mascarpone: The hallmark cheese for tiramisu, lending creaminess and a subtle tang.
• 1/2 cup coconut cream: Boosts the tropical richness and smooth texture of the cream layer.
• 1 cup heavy cream: Whipped to soft peaks to give lightness and volume to the mascarpone mixture.
• 14 oz sweetened condensed milk: Sweet and thick, it deepens the dessert’s indulgence and balances dynamics.
• 13.5 oz coconut milk: Infuses layers with coconut flavor and moisture for that authentic coquito essence.
• 12 oz evaporated milk: Adds creaminess and a hint of caramelized milk flavor typical of coquito.
• 1/2 cup rum: The star kick that injects warmth and traditional coquito character.
• 2 cups coconut flakes: Toasted atop for crunch and an irresistible tropical finish.
• 1 tsp cinnamon: Sprinkled lightly for aromatic spice that complements the coconut and rum beautifully.
• 24 ladyfingers: The delicate sponge layer that absorbs the coquito soak, offering structure and softness.

How to Make Coconut Rum (Coquito) Tiramisu

Step 1: Prepare the Cream Mixture

The foundation of any great tiramisu is its creamy layer, and for this recipe, it begins by whisking your egg yolks with powdered sugar until they’re light and luscious. To this, we add mascarpone, coconut cream, and a touch of coconut milk for that signature tropical breeze. Separately, the heavy cream is whipped to stiff peaks, and then gently folded in to incorporate air and create a dreamy, fluffy texture. This careful folding keeps the cream airy while marrying all the coconut and mascarpone goodness into one harmonious blend.

Step 2: Make the Coquito Soaking Mixture

Next, channel the traditional coquito by blending sweetened condensed milk, evaporated milk, the remainder of your coconut milk, rum, and cinnamon. This mixture, though a bit textured thanks to the natural chunks in coconut milk, serves as the soak for the ladyfingers. It’s crucial that the mixture doesn’t touch the ladyfingers directly in lumps, so gently stir it to prevent clumps and ensure every bite gets that smooth coquito flavor.

Step 3: Prepping the Ladyfingers

Before dipping, measure your pan to size the ladyfingers accordingly—some trimming might be necessary to fit perfectly, ensuring every layer is evenly soaked and beautifully structured. Then, briefly and lightly dip each ladyfinger in the coquito mixture; a quick dunk is key. Over-soaking can lead to soggy layers, but under-soaking will leave dryness, so a quick second dip is the sweet spot.

Step 4: Assemble the Layers

Layer the dipped ladyfingers evenly on the bottom of your dish. Follow with half of your creamy mascarpone mixture, smoothing it carefully with a spatula. Sprinkle one cup of coconut flakes evenly on top to add texture and that toasty flavor. Then, repeat the dipping and layering process with the remaining ladyfingers, topping the final layer with the rest of the mascarpone cream. To finish, dust the surface with cinnamon through a fine sieve to avoid clumps and sprinkle the final cup of coconut flakes. Refrigerate for at least 12 hours—this resting time lets the flavors marry beautifully and the tiramisu firm up just right.

How to Serve Coconut Rum (Coquito) Tiramisu

Garnishes

When serving your Coconut Rum (Coquito) Tiramisu, visual appeal is just as important as flavor. Toasted coconut flakes beautifully crown the dessert with crunchy, nutty notes that contrast its creamy softness. A gentle sprinkle of cinnamon adds aromatic spice and a pop of warm color. For an extra festive touch, consider adding a cinnamon stick or a sprinkle of finely grated coconut zest on top.

Side Dishes

This dessert stands wonderfully on its own, but if you want to enhance your serving spread, pair the tiramisu with fresh tropical fruits like mango slices, pineapple chunks, or passion fruit pulp. These bright, tangy fruits create a refreshing balance to the rich, boozy creaminess of the tiramisu. A cup of robust coffee or a light coconut-flavored cocktail will also complement the dessert perfectly.

Creative Ways to Present

Fancy a fun twist? Serve your Coconut Rum (Coquito) Tiramisu in individual glass jars or clear cups, showcasing its alluring layers. Top each portion with a tiny umbrella or a sprinkle of toasted coconut to evoke a beachy vibe. Alternatively, prepare smaller, bite-sized trifle cups for a party—each guest will enjoy a personalized taste of tropical tiramisu bliss.

Make Ahead and Storage

Storing Leftovers

Your Coconut Rum (Coquito) Tiramisu actually improves with time as the flavors meld, so leftovers should be tightly covered with plastic wrap or stored in an airtight container in the refrigerator. It will keep at peak flavor for up to 3 days, making it a perfect make-ahead dessert for gatherings.

Freezing

If you want to save your tiramisu for longer, you can freeze it carefully. Wrap the dish tightly with plastic and then aluminum foil to prevent freezer burn. Freeze for up to 1 month. When ready to enjoy, thaw it overnight in the refrigerator to preserve that creamy texture and rich coconut rum flavor.

Reheating

Tiramisu is best served chilled, so reheating isn’t typically recommended. However, if you prefer it closer to room temperature, simply leave it out for 15-20 minutes before serving to allow the flavors to open up without compromising its creamy texture.

FAQs

Can I use a non-alcoholic rum substitute?

Yes! If you prefer to avoid alcohol, use a rum-flavored extract or coconut rum-flavored syrup instead. While it won’t have the exact warmth of traditional rum, the flavor profile will still be delicious and quite authentic.

Do I really need to separate the egg yolks from the whites?

For this recipe, only the egg yolks are used to maintain the creamy and dense texture typical of tiramisu cream. The whites aren’t required and can be saved for another recipe, like meringues or omelets.

How long should I let the tiramisu rest before serving?

For the best texture and flavor integration, refrigerate your Coconut Rum (Coquito) Tiramisu for at least 12 hours, preferably overnight. This resting time lets the ladyfingers soak fully in the coquito mix and the cream to set perfectly.

Can I substitute ladyfingers with another type of biscuit?

While ladyfingers are ideal due to their texture and soaking ability, sponge cake or pound cake can work in a pinch. Just be cautious not to soak them too long, as their crumb may become too mushy.

Is it necessary to use mascarpone cheese?

Mascarpone gives tiramisu its signature creamy and slightly tangy character. While cream cheese can be used as a substitute, the texture and flavor will be somewhat different, less silky and rich than the classic version.

Final Thoughts

There’s something truly magical about combining the tropical spirit of coquito with the timeless elegance of tiramisu, and this Coconut Rum (Coquito) Tiramisu recipe captures that magic effortlessly. It’s a festive, indulgent dessert that brings warmth and celebration to any table. I cannot wait for you to try it and share this tropical twist on a classic favorite with your loved ones—you deserve every luscious bite of this coconut rum-infused delight!

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