Description
This Coconut Rum Coquito Tiramisu is a delightful blend of classic Italian tiramisu and tropical coconut flavors. Layers of luscious mascarpone cream mixed with coconut cream and whipped cream are delicately set between dipped ladyfingers in a spiced rum coquito mixture. Topped with coconut flakes and finished with a dusting of cinnamon, this dessert is perfect for gatherings. Prepared in advance, it becomes even more flavorful as it chills, making it the ideal treat for special occasions.
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
- 1 cup coconut flakes
Instructions
- Separate 5 egg yolks and put them in a large bowl. Save the egg whites for later.
- Whisk together the 5 egg yolks and 1/4 cup powdered sugar in the large bowl with a hand mixer until it’s a pale yellow color.
- Add the mascarpone, coconut cream, and 1/2 can of coconut milk to the egg and sugar mixture and mix well.
- In a separate bowl, mix together 1/4 cup powdered sugar and heavy cream until it forms stiff peaks and becomes whipped cream.
- Fold the whipped cream into the mascarpone mixture.
- Put the cream mixture bowl in the fridge while you prepare the ladyfingers.
- Mix 1/2 a can of condensed milk, 1/2 a can of evaporated milk, 1/2 can of coconut milk, rum, and cinnamon in a large bowl to create the coquito mixture.
- Lightly dip ladyfingers into the coquito mixture for a second. Line the bottom of the pan with ladyfingers until completely covered.
- Pour half of the cream mixture on top of the ladyfingers and smooth with a spatula.
- Sprinkle 1 cup of coconut flakes on top of the cream and repeat the process.
- Build the second layer the same way. Add the remaining cream on top.
- Sprinkle cinnamon through a fine mesh sieve.
- Add 1 cup of coconut flakes on top and allow it to set in the fridge for at least 12 hours.
Notes
For substitutions, you can use dairy-free cream and sweeteners to make it vegan. Make ahead by preparing at least 12 hours in advance for optimal flavor. Store covered in the refrigerator for up to 3 days. If the cream mixture doesn’t thicken, ensure to whip the cream properly and fold gently, as over-mixing can deflate it. For a stronger coffee flavor, consider adding a splash of coffee liqueur to the coquito mixture.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg