Tiramisu Recipe lovers — meet your tropical new obsession: a creamy, boozy Coconut Rum (Coquito) Tiramisu that swaps espresso for coquito-style soaking liquid and folds coconut milk and cream into the mascarpone. It’s light, festive, and dangerously easy to make ahead.
Brief introduction to the recipe
If you adore classic tiramisu but want something playful and island-forward, this mash-up blends Italian technique with Puerto Rican/Cuban holiday spirit. Ladyfingers soak in a blend of evaporated milk, condensed milk, coconut milk, rum, and cinnamon — basically coquito — then get layered with a sweet coconut-mascarpone cream. The result? A silky, coconutty delight that’s still airy enough to feel like a proper Tiramisu Recipe should.
Why you’ll love this recipe
- It’s make-ahead friendly — build it today, serve it tomorrow.
- The coquito soak gives the dessert a tropical warmth without overpowering the delicate mascarpone.
- It’s playful and upscale enough for dinner parties yet cozy for family holidays — perfect if you want a riff on Decadent Desserts that’s also fun.
- You can sip leftover coquito with the tiramisu, which is basically a two-for-one win. Bold tip: chill at least 12 hours — patience pays off.
The story behind the recipe
I made this because I can’t resist tiramisu, and winter makes me crave coconut and spice. One thing led to another — a can of evaporated milk here, a shot of rum there — and the next thing I knew my kitchen smelled like both Nonna’s and Abuela’s houses. It’s an homage to both traditions: Italian layering and Caribbean coquito, and honestly? It’s one of those Sweets Treats you’ll want to serve with a wink.
Ingredients (with helpful blurbs)
For the mascarpone coconut cream
- 5 large egg yolks — gives richness and structure to the custard.
- 1/2 cup powdered sugar (divided) — sweetens gently and dissolves smoothly.
- 8 oz mascarpone — the luxe, silky base that makes tiramisu dreamy.
- 1/2 cup coconut cream — intensifies coconut flavor without thinning the mix.
- 1 cup heavy cream — whipped, folded in for lightness.
For the coquito soak
- 14 oz sweetened condensed milk (use full can; divide as noted) — yields glossy, lush sweetness.
- 13.5 oz coconut milk (canned) — adds authentic coconut body.
- 12 oz evaporated milk — creates custard-like mouthfeel.
- 1/2 cup dark rum (Bacardi or similar) — the boozy backbone.
- 1 tsp ground cinnamon — warms everything up.
Assembly & finishing
- 24 ladyfingers (savoiardi) — buy quality; trim to fit your pan if needed.
- 2 cups toasted coconut flakes — for texture and visual drama.
- Extra cinnamon for dusting.
Why these choices? The mix of condensed + evaporated + coconut milk is classic coquito and gives a thicker, creamier soak than espresso — it’s sweet and rich, so the mascarpone cream stays the hero rather than being drowned.
Step-by-step: How to make it
- Separate and whisk yolks. Separate five eggs; reserve whites (you won’t use them here). In a bowl, whisk 5 egg yolks with 1/4 cup powdered sugar using a hand mixer until the mixture is pale and slightly thickened.
- Make the mascarpone mixture. Add 8 oz mascarpone, 1/2 cup coconut cream, and 1/2 can (about 6.75 oz) of coconut milk to the yolks. Blend gently until smooth. Don’t over-whip — you want silky, not airy.
- Whip cream. In a separate bowl, whip 1 cup heavy cream with 1/4 cup powdered sugar until stiff peaks form. Fold this whipped cream into the mascarpone mixture carefully, preserving the airy texture. Bold tip: fold, don’t beat — that keeps the cream light and mousse-like.
- Make the coquito soak. In a large bowl, whisk together the remaining 1/2 can condensed milk, 1/2 can evaporated milk, 1/2 can coconut milk, 1/2 cup rum, and 1 tsp cinnamon. It’s okay if the coconut has small lumps; just avoid big chunks touching the ladyfingers during dipping.
- Plan your pan. Test-fit ladyfingers to the pan. You may need to trim them so they line up snugly. Aim for enough to create two solid layers. Bold tip: dip the ladyfingers very briefly — a single second per side — to prevent sogginess.
- Build the first layer. Quickly dip a ladyfinger into the coquito and line the bottom of your pan. Repeat until covered. Spoon half (or slightly less if you want taller layers) of the mascarpone cream over the ladyfingers and spread smoothly.
- Add coconut. Sprinkle 1 cup toasted coconut flakes over the first cream layer to add texture and coconut intensity.
- Second layer. Repeat dipping and lining with ladyfingers for a second layer. Top with the remaining mascarpone cream and smooth the surface.
- Garnish & chill. Sift a dusting of cinnamon, add another cup of coconut flakes, and refrigerate uncovered (or lightly covered) for at least 12 hours. This lets the flavors marry and the textures set.
- Serve. Cut squares with a sharp knife (run under hot water and dry between cuts for clean edges). Serve chilled, maybe alongside a small shot of leftover coquito.
Pro tips for perfect results
- Chill long enough. 12 hours minimum (overnight is ideal) — this lets the ladyfingers fully soften and the cream set.
- Don’t soak ladyfingers too long. A quick dip avoids a soggy slab. Tip: angle them and slide, don’t plunge.
- Use quality mascarpone. Cheap substitutes throw off texture — mascarpone must be velvety.
- Work cold. Keep whipped cream and mascarpone chilled until mixing to preserve volume.
- Toast the coconut. Toasted flakes add crunch and contrast to the custard — toast on a sheet pan at 350°F for 5–7 minutes, stirring once.
- Bold tip: save leftover coquito — serve it as a boozy pairing or sip it with the first dessert spoonful. See? Double duty.
Variations to try
- Chocolate-Coconut Coquito Tiramisu: Add a thin layer of melted dark chocolate between layers for a Decadent Desserts vibe.
- Coffee + Rum Hybrid: For partial classic tiramisu fans, mix half espresso and half coquito for the soak.
- Non-alcoholic: Swap rum for rum extract and add a splash of coconut water — still festive but kid-friendly.
- Mini cups: Make individual servings in glasses or jars for party-ready Sweets Treats.
- Pecan praline twist: Replace coconut flakes with candied pecans for a nutty crunch.
Best ways to serve
- Slice square and top each piece with a small spoonful of whipped cream and a few extra toasted coconut flakes.
- Plate with a dusting of cinnamon and a tiny pour of warm caramel if you want a dramatic sweet finish.
- For an “Eat Dessert First” moment (no judgment), try a tiny scoop with morning coffee — yes, it’s breakfast-adjacent and totally blissful.
Quick tips for storage & leftovers
- Refrigerate: Keep covered up to 5 days. The tiramisu actually tastes better after a day as flavors meld.
- Freeze: You can freeze slices for up to 1 month; thaw overnight in the fridge. Texture softens slightly but stays delicious.
- Transporting: Use a dish with a removable bottom or lock the lid tight; keep chilled until serving.
FAQ (fast answers)
What is coquito?
Coquito is a coconut-milk–based holiday drink (think Puerto Rican/Cuban eggnog without eggs). It combines evaporated milk, condensed milk, coconut milk, rum, and cinnamon. It’s the soak that gives this tiramisu its Caribbean identity.
Can I use store-bought coquito?
Absolutely — perfect for saving time. Taste it first and adjust sugar or rum level if needed.
Is it safe to use raw egg yolks?
Traditional tiramisu uses raw yolks. If you’re nervous, use pasteurized eggs or make a zabaglione over a double boiler to gently cook the yolks before mixing.
Can I make this alcohol-free?
Yes — use rum extract or omit the rum and add a bit more vanilla and cinnamon for depth.
How do I keep ladyfingers from turning into mush?
Quick dips, cold soak mixture, and allowing the tiramisu to set slowly in the fridge prevent a soggy mess. Bold tip: dip, don’t drown.
Final thoughts — why this belongs on your menu
This Tiramisu Recipe is a perfect example of how tradition and experimentation can create something memorable. It’s luxurious but approachable, festive but not fussy. Whether you’re chasing Baking Sweets glory or just want a show-stopping Just Desserts piece for your holiday table, the Coconut Rum (Coquito) Tiramisu checks all the boxes. It’s one of those How Sweet Eats-worthy creations you’ll make again and again — and share with people you love.
Go ahead: make it, chill it, and then give yourself permission to Eat Dessert First at least once this season. You deserve it. 🍮🌴
Follow me on Pinterest for daily new recipes.
Ultimate Coconut Rum Tiramisu Recipe — Decadent Desserts You’ll Crave
- Yield: 8 servings 1x
- Category: Dessert
Description
A tropical spin on classic tiramisu that uses a coquito-style soak and coconut-enriched mascarpone for a boozy, creamy dessert.
Ingredients
- 5 large eggs (separate yolks from whites)
- 1/2 cup powdered (confectioners’) sugar, divided into two 1/4-cup portions
- 8 oz (225 g) mascarpone cheese
- 1/2 cup coconut cream (the thick part from a can)
- 1 cup heavy (whipping) cream
- 14 oz (1 can) sweetened condensed milk
- 13.5 oz can coconut milk (divide between filling and soak)
- 12 oz can evaporated milk
- 1/2 cup dark rum (Bacardi or your preferred rum)
- 2 cups toasted coconut flakes (or untoasted, if you prefer)
- 1 teaspoon ground cinnamon, plus extra for dusting
- About 24 ladyfingers (savoiardi), quantity may vary with pan size
Instructions
- Prep: Place the egg yolks in a roomy bowl and set the egg whites aside (they’re not used here). Preheat your refrigerator space so you have a cold spot to chill the finished cream.
- Make the yolk custard: Beat the five yolks together with 1/4 cup of the powdered sugar using an electric mixer until the color lightens and the mixture becomes a bit foamy and pale.
- Enrich the custard: Add the mascarpone, the coconut cream, and roughly half of the canned coconut milk to the yolk mixture. Blend gently until smooth and free of lumps — aim for a silky texture.
- Whip the cream: In a separate chilled bowl, whip the heavy cream with the remaining 1/4 cup powdered sugar until it holds stiff peaks. Be careful not to overwhip.
- Fold in the whipped cream: Gently fold the whipped cream into the mascarpone-yolk base until homogenous and airy. Cover and refrigerate this cream while you prepare the soaking liquid and ladyfingers.
- Prepare the coquito soak: In a different bowl combine the sweetened condensed milk (use about half the can), the evaporated milk (about half the can), and the remainder of the coconut milk. Stir in the rum and 1 teaspoon cinnamon. Small bits from canned coconut milk are fine — just avoid large chunks when dipping.
- Fit the ladyfingers: Test-fit your ladyfingers in the dish you’ll use (a 9×13 or similar casserole dish works well). Trim cookies if necessary so they line up neatly; plan for two layers.
- Briefly dip the cookies: Quickly dip each ladyfinger into the coquito mixture — one quick plunge per side is all you need. Don’t leave them in the liquid or they’ll collapse. Arrange a single layer to cover the bottom of the pan.
- First cream layer: Spread about half of the chilled mascarpone-coconut cream over the soaked ladyfingers and smooth the top with a spatula. Sprinkle about 1 cup of the coconut flakes evenly over the cream.
- Second cookie layer: Repeat the dipping process and arrange a second row of soaked ladyfingers on top of the coconut layer.
- Top with remaining cream: Spread the remaining mascarpone mixture over the second cookie layer so the surface is even and smooth.
- Finish and dust: Sift a light dusting of cinnamon over the top (use a fine sieve to avoid clumps). Scatter the remaining 1 cup of coconut flakes over the surface.
- Chill to set: Cover lightly and refrigerate for at least 12 hours (overnight is best). The resting time allows the flavors to meld and the texture to become sliceable.
- Serve: Cut into squares with a sharp knife (wiping the blade between cuts helps for neat slices). Keep refrigerated until ready to serve.
Notes
- Trim ladyfingers to fit your dish so every bite has cookie and cream.
- Dip cookies very briefly to avoid sogginess — speed matters.
- If you prefer less alcohol, reduce the rum or replace with rum extract for flavor without the kick.
- Toast the coconut flakes in a 350°F oven for 5–7 minutes for extra crunch and deeper flavor.
- Store leftovers covered in the fridge for up to 3–4 days.
