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Coconut Rum (Coquito) Tiramisu

Coconut Rum Tiramisu: A Tropical Twist on a Classic Delight

This Coconut Rum (Coquito) Tiramisu is a delightful fusion of Caribbean flair and Italian tradition, effortlessly pleasing every palate.
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Prep Time 30 minutes
Chilling Time 12 hours
Total Time 12 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Caribbean, Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cream Mixture
  • 3 pieces Eggs Use fresh eggs for best flavor and texture.
  • 3/4 cup Powdered Sugar Granulated sugar can be substituted.
  • 16 ounces Mascarpone Avoid substitutes for classic flavor.
  • 1 cup Coconut Cream Can be replaced with heavy cream.
  • 1 cup Heavy Cream Cool whip can be used as an alternative.
  • 1/2 can Sweetened Condensed Milk Replace with extra coconut cream for less sweetness.
  • 1 cup Coconut Milk Opt for full-fat varieties.
  • 5 ounces Evaporated Milk Regular milk can be used as a lighter alternative.
For the Flavoring
  • 1/2 cup Rum Omit for non-alcoholic version.
  • 1 teaspoon Cinnamon Nutmeg can be substituted.
For the Structure
  • 24 pieces Ladyfingers Choose Italian-style for authenticity.
For Garnishing
  • 1/2 cup Coconut Flakes Unsweetened flakes for less sugary finish.

Equipment

  • Mixing bowl
  • Electric mixer
  • Rubber spatula
  • Glass dish

Method
 

Step-by-Step Instructions
  1. Separate the yolks from three fresh eggs, placing the yolks in a mixing bowl.
  2. Whisk the egg yolks with powdered sugar until pale yellow and fluffy, about 3-5 minutes.
  3. Combine mascarpone, coconut cream, and half of the coconut milk into the yolk mixture and blend until smooth.
  4. In a separate bowl, beat heavy cream with remaining powdered sugar until stiff peaks form, about 4-6 minutes.
  5. Fold the whipped cream into the mascarpone mixture gently.
  6. Mix remaining sweetened condensed milk, evaporated milk, remaining coconut milk, rum, and cinnamon in a bowl.
  7. Lightly dip each ladyfinger into the coquito mixture and arrange them in a dish.
  8. Layer half of the creamy mascarpone mixture over ladyfingers, top with coconut flakes, and repeat.
  9. Cover and refrigerate for at least 12 hours.
  10. Dust the top with cinnamon and coconut flakes before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 300IUCalcium: 120mgIron: 1mg

Notes

For best results, prepare a day in advance and allow chilling for optimal flavor development.

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