Name: Coconut Rum (Coquito) Tiramisu Recipe
Prep time: 30 min
Total time: 12 h 30 min
Cuisine: Caribbean
Ingredients: 5 eggs; 1/2 cup powdered sugar; 8 oz mascarpone; 1/2 cup coconut cream; 1 cup coconut milk; 1 cup heavy cream; 14 oz sweetened condensed milk; 13.5 oz coconut milk; 12 oz evaporated milk; 1/2 cup rum; 1 tsp cinnamon; 24 ladyfingers

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If you’re ready to shake up dessert in the most luscious way possible, let me introduce you to Coconut Rum (Coquito) Tiramisu. This vibrant, Caribbean-inspired twist on the beloved Italian classic blends creamy mascarpone, clouds of coconut, and the irresistible warmth of rum for a showstopping treat. The rich layers of coffee-soaked ladyfingers get a tropical makeover with coquito flavors, making it the ultimate make-ahead dessert for gatherings, holidays, or any day when you crave something extra special.

Coconut Rum (Coquito) Tiramisu Recipe - Recipe Image

Ingredients You’ll Need

What makes Coconut Rum (Coquito) Tiramisu so magical is how everyday ingredients come together to create a dessert bursting with flavor and texture. Each element plays its part in this layered beauty, from silky mascarpone to spiced cinnamon, resulting in a treat with the perfect blend of creaminess, structure, and just a touch of island flair.

Eggs (5): The yolks create a rich, custardy backbone for the cream, giving it that classic tiramisu silkiness.
Powdered sugar (1/2 cup, divided): Dissolves smoothly for sweetening both the cream and whipped topping.
Mascarpone (8 oz): This is the traditional Italian cheese for that signature tiramisu texture—soft, creamy, dreamy.
Coconut cream (1/2 cup): Lends body and an unmistakable coconut flavor that sets this recipe apart.
Coconut milk (1 cup plus 1/2 can): Used in both the cream and soaking mixture, it infuses the dish with extra coconut richness.
Heavy cream (1 cup): Whipped to stiff peaks, it lightens the mascarpone mixture and makes every bite extra fluffy.
Sweetened condensed milk (14 oz): Adds creaminess and the signature sweetness you expect in coquito.
Evaporated milk (12 oz): Deepens the milky flavor of the soaking liquid, making every ladyfinger indulgently moist.
Rum (1/2 cup): Classic Bacardi adds the tropical kick—feel free to adjust to taste (or swap for non-alcoholic if you wish).
Cinnamon (1 tsp): Provides warmth and a beautiful aromatic finish—don’t skip it!
Ladyfingers (about 24): Soaks up that coconutty goodness—use more or less depending on your pan size.
Coconut flakes (2 cups, for layering and topping): Delivers texture and extra coconut flavor in every forkful.

How to Make Coconut Rum (Coquito) Tiramisu

Step 1: Whisk the Egg Yolks and Sugar

Begin by separating the 5 egg yolks into a large bowl. Using a hand mixer, whisk together the yolks and 1/4 cup of powdered sugar until the mixture turns pale yellow. This creates the luscious foundation for your Coconut Rum (Coquito) Tiramisu filling, so make sure it’s silky and well-combined.

Step 2: Blend in the Creamy Goodness

Add 8 oz of mascarpone, 1/2 cup coconut cream, and 1/2 can of coconut milk to the egg yolk mixture. Mix until everything is smooth and beautifully combined. This is the turbocharged flavor base that will make your tiramisu unmistakably coconutty and irresistible.

Step 3: Make the Whipped Cream

In a separate bowl, whip together the remaining 1/4 cup powdered sugar with 1 cup of heavy cream. Mix until stiff peaks form—this means when you lift your beaters, the cream stands tall and doesn’t collapse. This whipped cream is what makes your filling unbelievably fluffy and light.

Step 4: Fold and Chill

Gently fold the whipped cream into the mascarpone and coconut mixture with a spatula. Don’t rush—gentle folding keeps everything airy. Once fully blended, stash the bowl in the fridge while you set up the ladyfingers and soaking syrup. A quick chill helps the flavors mingle and the texture firm up.

Step 5: Mix the Coquito Soak

Stir together 1/2 can sweetened condensed milk, 1/2 can evaporated milk, the leftover coconut milk, 1/2 cup of rum, and 1 teaspoon cinnamon in a big mixing bowl. It’s perfectly fine if the coconut milk is a bit chunky. This boozy, spiced blend is what transforms your ladyfingers into pure coconutty bliss.

Step 6: Prep the Ladyfingers

Decide how many ladyfingers you’ll need by dry-fitting them in your pan. Remember, you want two full layers. If necessary, trim or break your ladyfingers so they fit snuggly. The goal: Every corner is nestled with sponge.

Step 7: Dip and Layer

One by one, give each ladyfinger a quick dunk—just a second or two—in the coquito mixture. You want them moist, not soggy! Arrange them neatly in your pan to form the bottom layer. Pour half (or a bit less) of the chilled cream mixture evenly over the ladyfingers and smooth with a spatula.

Step 8: Sprinkle Coconut Flakes and Repeat

Add 1 cup of coconut flakes on top of the cream, gently spreading them out. Repeat the dipping and layering with the remaining ladyfingers and coquito soak, top with the rest of the cream, and smooth it out like a snowy coconut cloud.

Step 9: Finish and Chill

Use a fine mesh sieve or strainer to dust the top with cinnamon. Then layer on the last cup of coconut flakes for a gorgeous, edible blanket. Let your masterpiece chill in the fridge for at least 12 hours—overnight is best! This wait is worth it: the flavors meld, and every bite of your Coconut Rum (Coquito) Tiramisu becomes dreamy and decadent.

How to Serve Coconut Rum (Coquito) Tiramisu

Garnishes

For a finishing touch, sprinkle extra coconut flakes and a dusting of cinnamon right before serving. If you want to wow your guests, add some chocolate curls or toasted coconut for an irresistible crunch. A few mint leaves or even a wedge of lime can make your Coconut Rum (Coquito) Tiramisu look and taste even more vibrant.

Side Dishes

While Coconut Rum (Coquito) Tiramisu can absolutely stand alone, it pairs beautifully with a bowl of fresh tropical fruit, like mango or pineapple, to add a refreshing brightness. If you’re feeling extra, serve it with rich espresso or a splash of coquito for an unforgettable after-dinner treat!

Creative Ways to Present

If you’re looking to switch things up, serve your Coconut Rum (Coquito) Tiramisu in individual glasses or mason jars for a playful, portable dessert. Layer it in a trifle bowl for maximum wow factor at potlucks, or trim your tiramisu into tidy squares and dust each with a pinch of cinnamon for elegant plating at dinner parties.

Make Ahead and Storage

Storing Leftovers

This dessert actually gets better as it rests! Cover your Coconut Rum (Coquito) Tiramisu tightly with plastic wrap or a lid and refrigerate for up to 4 days. The flavors will deepen, making each slice even more sumptuous and satisfying. Just be sure to keep it cold for food safety and best texture.

Freezing

You can absolutely freeze Coconut Rum (Coquito) Tiramisu if you want to plan even further ahead. Cut it into portions, wrap tightly in plastic and foil, and freeze for up to 2 months. Thaw overnight in the fridge before serving for best results—the creamy filling returns to its pillowy texture with no trouble!

Reheating

Great news: you don’t need to reheat this treat at all! If your tiramisu has been in the freezer, simply let it defrost slowly in the fridge. Serve chilled, straight from the refrigerator for the most divine, cool bite.

FAQs

Can I make Coconut Rum (Coquito) Tiramisu without alcohol?

Yes, you can! Just swap the rum in the coquito soak for additional coconut milk or a splash of coconut extract. You’ll still get all the lush, velvety coconut flavor without any of the alcohol.

What are the best ladyfingers for this recipe?

Choose crisp, traditional Italian ladyfingers (savoiardi) for the best structure and the ideal soak. Softer, cakelike ladyfingers will work, but they can get mushy more quickly, so dip them very briefly.

Can I use store-bought coquito as the soaking liquid?

Absolutely! If you have a favorite bottled coquito, feel free to use it for soaking the ladyfingers. Just combine with a little extra coconut milk if it seems too thick, and dip away!

Is it safe to eat raw eggs in this tiramisu?

If you’re concerned about raw eggs, use pasteurized eggs which are available at most supermarkets. You can also look for recipes that cook the egg yolks gently over a double boiler before mixing.

How far ahead can I prepare this dessert?

Coconut Rum (Coquito) Tiramisu is perfect for making ahead—it actually prefers it! Let it chill for at least 12 hours, and up to 2 days, so the flavors and texture are absolutely perfect when you serve it.

Final Thoughts

I can’t wait for you to experience the magic of Coconut Rum (Coquito) Tiramisu—every bite is a mini vacation in dessert form! Whether you’re making it for a special celebration or just to treat yourself, this creamy, coconut-packed twist on tiramisu is sure to become a new favorite. Whip up a pan, share it with friends, and let the compliments roll in!