As the sun sets and the evening breeze carries a hint of warmth, there’s nothing quite like the sweetness of a dessert that transports you straight to the Caribbean. Enter the Coconut Rum Tiramisu—a delightful twist on the beloved Italian classic. This enchanting treat brings layers of creamy mascarpone blended with coconut flavors, perfectly juxtaposed with espresso-soaked ladyfingers. Imagine serving this to your friends at a dinner party, watching their faces light up with joy as they take their first bite.
I stumbled upon this recipe while daydreaming about the tropics, and it quickly became a favorite in my kitchen. With its unique combination of familiar flavors and exotic flair, it’s perfect for any occasion—be it a cozy family gathering or an impressive dessert at a festive celebration. Let’s dive into this luscious, easy-to-make dessert that is bound to become a new family tradition!
Why is Coconut Rum Tiramisu so special?
Uniqueness: This Coconut Rum (Coquito) Tiramisu beautifully merges Caribbean flavors with a classic Italian dessert, making it a standout at any gathering.
Decadently Creamy: Rich mascarpone mixed with coconut cream delivers a luxurious texture that’s simply irresistible.
Light Yet Satisfying: The layers of airy ladyfingers soaked in espresso add just the right amount of balance.
Perfect for Any Occasion: Whether it’s a casual family dinner or a festive celebration, this dessert is sure to impress your guests.
Easy to Make: With straightforward steps, even novice bakers can master this tropical treat.
Crowd-Pleasing Delight: Everyone will love this unique twist on a beloved classic, making it the perfect finale to your meal!
Coconut Rum Tiramisu Ingredients
For the Cream Mixture
- 5 eggs – They provide richness and structure to the dessert.
- 8 oz mascarpone – Adds creaminess; may substitute with ricotta for a lighter texture.
- 1/2 cup coconut cream – Deepens the coconut flavor; substitute with heavy cream if unavailable.
- 1 cup heavy cream – Stabilizes the layers when whipped; ensure it’s chilled for the best results.
- 14 oz sweetened condensed milk – Sweetens and adds creaminess; avoid substitutions as it’s key for texture.
For the Soaking Mixture
- 13.5 oz coconut milk – Moistens the ladyfingers; can substitute with whole milk but will alter flavor.
- 12 oz evaporated milk – Contributes a creamy texture; can replace with additional coconut milk if desired.
- 1/2 cup rum – Adds warmth and depth; omit for a non-alcoholic version and add vanilla extract instead.
- 1 tsp cinnamon – Enhances flavor; can substitute with nutmeg for a different spice profile.
For Assembly
- 24 ladyfingers – They create the base structure; cut to fit the pan if necessary.
- 2 cups coconut flakes – For a decorative and flavorful topping; use toasted coconut to enhance flavor.
Just gathering these delightful ingredients will whisk you closer to the tropical paradise of a Coconut Rum (Coquito) Tiramisu. Happy baking!
How to Make Coconut Rum Tiramisu
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Prepare Cream Mixture: In a spacious bowl, whisk together 5 egg yolks and 1/4 cup powdered sugar until pale and frothy. Then, gently add in 8 oz mascarpone, 1/2 cup coconut cream, and 1/2 can coconut milk, combining until smooth. In another bowl, whip 1 cup cold heavy cream with the remaining powdered sugar until stiff peaks form. Fold this whipped cream delicately into the mascarpone mixture. Chill in the refrigerator.
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Prepare Soaking Mixture: In a separate bowl, combine the remaining 14 oz sweetened condensed milk, 12 oz evaporated milk, remaining 13.5 oz coconut milk, 1/2 cup rum, and 1 tsp cinnamon. Stir gently until well blended.
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Layer Ladyfingers: Identify how many ladyfingers will fit in your chosen dish. Quickly dip each ladyfinger into the soaking mixture—avoid overly soaking them to maintain shape—and layer them neatly at the bottom of your serving dish.
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Add Cream Layers: Carefully pour half of your cream mixture over the soaked ladyfingers, smoothing it out evenly. Then, sprinkle with 1 cup of coconut flakes. Repeat the process with another layer of dipped ladyfingers, followed by the remaining cream and top it off with a generous dusting of cinnamon and coconut flakes.
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Chill & Serve: Cover the dish with plastic wrap and refrigerate for at least 12 hours. This allows the flavors to meld beautifully before serving.
Optional: Garnish with additional coconut flakes before serving for an extra tropical touch.
Exact quantities are listed in the recipe card below.
What to Serve with Coconut Rum (Coquito) Tiramisu?
Elevate your dessert experience with delightful pairings that balance and complement the tropical flavors of this irresistible treat.
- Fresh Berries: The tartness of raspberries or strawberries cuts through the richness, adding a refreshing contrast.
- Flaky Coconut Cookies: Their crunchy texture pairs perfectly with the creamy layers of tiramisu, enhancing the coconut theme.
- Espresso: A cup of bold espresso enhances the coffee notes in the dessert, creating a delightful after-dinner harmony.
- Toasted Almonds: Sprinkle toasted almonds atop your serving for a delightful crunch that complements the creaminess beautifully.
- Mango Sorbet: The bright, fruity flavor of mango sorbet serves as a refreshing palate cleanser, making your dessert feel light and tropical.
- Pineapple-infused Rum Punch: This fruity drink mirrors the Caribbean spirit of the tiramisu and provides a summery zest.
- Chocolate-Covered Macadamia Nuts: Their buttery texture and rich flavor add luxurious depth, pairing wonderfully with the coconut and rum.
- Coconut Flavored Whipped Cream: A dollop on top enhances the coconut element and adds a light, airy finish to each bite.
- Chocolate Ganache: Drizzling chocolate ganache can introduce a rich layer that contrasts beautifully with the lightness of the tiramisu.
Expert Tips for Coconut Rum Tiramisu
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Whisk Eggs Well: Ensure egg yolks are whisked until pale yellow; this creates a light and creamy texture in your Coconut Rum Tiramisu.
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Choose the Right Dish: Opt for a glass or ceramic dish to easily serve and maintain temperature. It’s a key part of the presentation!
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Avoid Oversoaking: Dip ladyfingers quickly into the soaking mixture—too long will leave them soggy and affect the dessert’s structure.
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Chill for Best Flavor: Allow the Coconut Rum Tiramisu to chill for a full 12 hours. This waiting period enhances creaminess and flavor depth.
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Garnish for Wow Factor: Top with toasted coconut flakes before serving for extra visual appeal and a delightful crunch.
How to Store and Freeze Coconut Rum Tiramisu
Fridge: Store your Coconut Rum Tiramisu covered in the refrigerator for up to 3 days. This allows the flavors to meld together, enhancing the taste.
Freezer: For longer storage, place the Tiramisu in an airtight container and freeze for up to 2 months. Thaw in the fridge overnight before serving.
Layering: If you plan to freeze, assemble the Tiramisu without the coconut flakes on top. Add the garnish after thawing to maintain freshness and texture.
Reheating: Coconut Rum Tiramisu is best served chilled. Avoid reheating; instead, allow it to come to room temperature for about 30 minutes before serving for the best flavor experience.
Make Ahead Options
These Coconut Rum (Coquito) Tiramisu are perfect for busy home cooks looking to save time! You can prepare the cream mixture (including the mascarpone, coconut cream, and whipped cream) up to 24 hours in advance and refrigerate it covered, ensuring it remains fresh and delicious. Additionally, the soaking mixture can be made ahead, stored in an airtight container for up to 3 days. When it’s time to serve, simply dip the ladyfingers into the soaking mixture, layer with the chilled cream, and allow it to set in the fridge for at least 12 hours. This way, you’ll enjoy a dessert that tastes just as delightful without the last-minute rush!
Coconut Rum Tiramisu Variations
Feel free to get creative with this recipe, adding your personal touch for a delightful twist!
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Dairy-Free: Use coconut yogurt instead of mascarpone for a creamy yet dairy-free alternative. It brings its unique flavor while keeping the dessert light and luscious.
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Nutty Crunch: Add toasted almonds or pecans between the layers for extra texture and flavor contrast. This will take your Tiramisu to a whole new level of deliciousness!
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Spice It Up: Try adding a splash of coconut liqueur along with the rum for an extra kick. This will layer tropical flavors, enticing every taste bud.
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Fruit Infusion: Incorporate tropical fruits like mango or passionfruit. Simply blend a touch of puree into the cream for a refreshing burst of flavor.
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Chocolate Lovers: Drizzle melted dark chocolate over the cream layers or mix in cocoa powder for a cocoa-enhanced experience. This rich addition will delight chocolate fans!
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Decaf Delight: Use decaffeinated espresso if you’re looking to enjoy this dessert without the caffeine kick. All the flavor, none of the jitters!
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Herbal Twist: Infuse the soaking liquid with muddled mint or basil for a refreshing herbal note. This unexpected twist will surprise and please your guests.
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Layered Surprise: Build individual servings in small glasses or jars for a fun presentation. Personal servings elevate the experience, and they’re also perfect for sharing!
Coconut Rum (Coquito) Tiramisu Recipe FAQs
What should I look for when choosing ripe coconuts?
Absolutely! When selecting coconuts, look for those that feel heavy for their size and sound sloshy when shaken. The shells should be free from dark spots or cracks, indicating freshness.
How should I store the Coconut Rum Tiramisu?
Store your Coconut Rum Tiramisu covered in the refrigerator for up to 3 days. Make sure it’s in an airtight container to prevent it from absorbing any odors from the fridge. The flavors actually deepen, making each bite more delightful!
Can I freeze Coconut Rum Tiramisu?
Yes, you can! To freeze your Coconut Rum Tiramisu, place it in an airtight container and freeze for up to 2 months. It’s best to leave off the coconut flakes until after thawing to keep them fresh. To serve, thaw it in the fridge overnight before indulging.
What if my ladyfingers are too soggy?
Very likely, you might have oversoaked them! To avoid this, quickly dip the ladyfingers in the soaking mixture, just enough for them to absorb some moisture without turning mushy. If they are already soggy, you can try blending them into the cream mixture and layering it for a different take.
Can I make Coconut Rum Tiramisu dairy-free?
Absolutely! To create a dairy-free version, substitute the mascarpone with a vegan cream cheese and use non-dairy milk products like almond or soy instead of the coconut milk and heavy cream. Be sure to check your rum’s ingredients as well for any hidden dairy.
Are ladyfingers suitable for those with gluten allergies?
Ladyfingers contain gluten, so if you’re accommodating gluten-free diets, look for gluten-free ladyfinger options or consider using a sponge cake made from almond flour or gluten-free flour. That way, everyone can enjoy this delicious Coconut Rum (Coquito) Tiramisu!
Coconut Rum Tiramisu - A Tropical Twist on Tradition
Ingredients
Equipment
Method
- In a spacious bowl, whisk together 5 egg yolks and 1/4 cup powdered sugar until pale and frothy. Gently add 8 oz mascarpone, 1/2 cup coconut cream, and 1/2 can coconut milk, combining until smooth. In another bowl, whip 1 cup cold heavy cream with the remaining powdered sugar until stiff peaks form. Fold this whipped cream delicately into the mascarpone mixture. Chill in the refrigerator.
- In a separate bowl, combine the remaining 14 oz sweetened condensed milk, 12 oz evaporated milk, remaining 13.5 oz coconut milk, 1/2 cup rum, and 1 tsp cinnamon. Stir gently until well blended.
- Identify how many ladyfingers will fit in your chosen dish. Quickly dip each ladyfinger into the soaking mixture—avoid overly soaking them to maintain shape—and layer them neatly at the bottom of your serving dish.
- Carefully pour half of your cream mixture over the soaked ladyfingers, smoothing it out evenly. Then, sprinkle with 1 cup of coconut flakes. Repeat with another layer of dipped ladyfingers, followed by the remaining cream and top it off with a generous dusting of cinnamon and coconut flakes.
- Cover the dish with plastic wrap and refrigerate for at least 12 hours to allow the flavors to meld beautifully before serving.