Tiramisu is one of those desserts that’s simply irresistible — a timeless Italian classic made with espresso-soaked ladyfingers, sweet mascarpone cream, and a dusting of cocoa or chocolate shavings. If tiramisu is on a restaurant menu, I’m ordering it no matter how full I am. It’s light, creamy, and elegant — the perfect ending to any meal, any time of year.
And lately, tiramisu is having its moment. You’ll find it on menus in both Italian and non-Italian restaurants, sparking a wave of creativity as home bakers (like me!) reimagine it with new, bold flavors.
This Coconut Rum (Coquito) Tiramisu is a tropical twist inspired by the Caribbean’s most festive drink — coquito. Imagine the creamy layers of tiramisu infused with coconut milk, cinnamon, and a splash of rum. It’s rich, decadent, and yet refreshingly light, making it an unforgettable dessert for your next dinner party.
Ingredients
For the Cream Mixture:
- 5 egg yolks
- ½ cup powdered sugar (divided)
- 8 oz mascarpone cheese
- ½ cup coconut cream
- 1 cup heavy cream
- 14 oz sweetened condensed milk
- 13.5 oz coconut milk (divided)
- 12 oz evaporated milk
- ½ cup rum
- 1 tsp cinnamon
- 2 cups coconut flakes
For the Layers:
- 24 ladyfingers (more or less, depending on pan size)
Instructions
1. Prepare the Mascarpone Cream
Separate 5 egg yolks into a large mixing bowl (save the whites for another recipe). Whisk the yolks with ¼ cup of powdered sugar using a hand mixer until the mixture becomes thick, pale yellow, and slightly frothy.
Add mascarpone, coconut cream, and half of the coconut milk, then beat until smooth and creamy.
In another bowl, whip the heavy cream and the remaining ¼ cup of powdered sugar until stiff peaks form. Gently fold this whipped cream into the mascarpone mixture. Refrigerate while you prepare the ladyfingers.
2. Make the Coquito-Style Soaking Mixture
In a large bowl, combine the remaining coconut milk, sweetened condensed milk, evaporated milk, rum, and cinnamon. Don’t worry if it’s a little lumpy — that’s just the natural coconut solids.
This sweet, boozy mixture will serve as your ladyfinger dip — think of it as a creamy Caribbean coquito that gives your tiramisu its signature flavor.
3. Assemble the Tiramisu
Before dipping, check how many ladyfingers you’ll need for your pan — you want two full layers. Lightly dip each ladyfinger into the coquito mixture (just a quick dunk — don’t oversoak), then line the bottom of your pan until completely covered.
Spread half of your chilled cream mixture over the soaked ladyfingers and smooth it evenly. Sprinkle 1 cup of coconut flakes over the top.
Repeat with the second layer — dip the remaining ladyfingers, spread the rest of the cream, and finish with more coconut flakes.
Using a fine mesh sieve, dust the top with a little cinnamon for a warm finishing touch.
4. Chill and Serve
Cover and refrigerate the tiramisu for at least 12 hours before serving. The chilling time allows the flavors to meld and the layers to set into that dreamy, melt-in-your-mouth texture we all love.
When ready to serve, use a spatula to lift out neat squares. For an elegant touch, plate with a light dusting of cinnamon or toasted coconut flakes.
What Is Coquito?
Coquito is often called the Puerto Rican version of eggnog — but without the eggs. Made with a blend of coconut milk, condensed milk, evaporated milk, rum, and cinnamon, it’s a creamy, spiced drink traditionally enjoyed around the holidays.
This tiramisu draws inspiration from coquito’s rich, tropical flavors — bringing a little island warmth to an Italian favorite.
Tip: You can use any leftover coconut, condensed, and evaporated milk to make a small batch of coquito! Just add rum and cinnamon — it’s a perfect pairing to serve alongside your tiramisu.
Serving Tips
Tiramisu might not be the most photogenic dessert, but it’s one of the most delicious. For a clean, elegant presentation, slice around the edges for even squares and serve chilled. A dusting of cinnamon or a sprinkle of toasted coconut gives it that extra “wow” factor.
Whether you serve it after dinner or as the centerpiece of a party, this Coconut Rum (Coquito) Tiramisu delivers a luscious fusion of Italian tradition and Caribbean spirit — smooth, boozy, and unforgettable.
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