Coquito Tiramisu Recipe | Coconut Rum Twist on Classic Italian Dessert
This Coquito Tiramisu is a luxurious fusion of Italian elegance and Puerto Rican holiday cheer. Layers of espresso-soaked ladyfingers are nestled between a rich mascarpone cream infused with homemade Coquito—a coconut rum drink flavored with cinnamon, nutmeg, and vanilla. The result is a creamy, spiced dessert with tropical flair and a subtle boozy kick. Perfect for Christmas parties, New Year’s gatherings, or any festive celebration, this tiramisu is indulgent, unique, and unforgettable.
Equipment
- Mixing bowls
- Electric mixer or whisk
- 9x9-inch dish or trifle bowl
- Spatula
- Measuring Cups and Spoons
- Fine sieve (for dusting cocoa)
- Grater (for chocolate)
Ingredients
Ladyfingers
- 1 pack store-bought ladyfingers (or homemade)
Coquito Soak
- 1 cup full-fat coconut milk
- ½ cup sweetened condensed milk
- ½ cup evaporated milk
- ¼ cup white rum (or coconut rum)
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tsp vanilla extract
Mascarpone Cream
- 1 cup mascarpone cheese
- ½ cup heavy cream
- ½ cup heavy cream
- ½ cup chilled coconut cream (thick part only)
Toppings
- ¼ cup toasted shredded coconut
- ½ tsp ground cinnamon
- 1 tbsp cocoa powder
- 1 tbsp grated dark chocolate
Instructions
- Make the Coquito Soak: In a bowl, whisk together coconut milk, condensed milk, evaporated milk, rum, cinnamon, nutmeg, and vanilla. Chill for 30 minutes.
- Whip the Mascarpone Cream: In another bowl, beat mascarpone, coconut cream, powdered sugar, and heavy cream until smooth and fluffy. Refrigerate until ready to use.
- Dip the Ladyfingers: Quickly dip each ladyfinger into the coquito mixture—just a second per side to avoid sogginess.
- Assemble the Layers: In a dish, arrange a layer of soaked ladyfingers. Spread half the mascarpone cream over them. Repeat with another layer of dipped ladyfingers and the remaining cream.
- Add Toppings: Sprinkle toasted coconut, cinnamon, cocoa powder, and grated chocolate over the top.
- Chill and Serve: Cover and refrigerate for at least 4–6 hours, preferably overnight. Serve chilled.
Notes
- Make-Ahead: Best made a day in advance for optimal flavor and texture.
- Storage: Keep covered in the fridge for up to 4 days. Not freezer-friendly due to dairy content.
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Tips:
- Don’t oversoak ladyfingers—just a quick dip.
- Use full-fat coconut milk and cream for richness.
- Taste the coquito soak and adjust rum or spice to your liking.
- For individual servings, layer in glasses or ramekins.