As the sun sets and the warm Caribbean breeze drifts through my kitchen, I can’t help but feel the joyous vibe that inspired my Coconut Rum (Coquito) Tiramisu. Imagine silky mascarpone hugging layers of rum-soaked ladyfingers, all topped with a sprinkle of coconut flakes—it’s like a mini vacation for your taste buds! This dessert offers a fresh twist on the beloved Italian classic, marrying rich flavors in a no-bake treat that’s sure to impress.
I stumbled upon this delightful recipe while experimenting with traditional coquito during the holidays, and it quickly became a hit among friends and family. With the holidays around the corner, I can’t wait to serve it at our next gathering, where I know it will be the star of the dessert table. It’s not just indulgent; it’s surprisingly simple to whip up, making it the perfect solution for anyone tired of the same old desserts. Get ready to embrace the sweet escape of the tropics, all from the comfort of your home!
Why is Coconut Rum Tiramisu a must-try?
Irresistible flavor: This exotic twist on traditional tiramisu is bursting with tropical delight!
No-Bake Convenience: Perfect for warm days, this recipe requires zero baking—ideal for those who want deliciousness without the heat.
Crowd-Pleasing Treat: Impress friends and family with its stunning layers and delightful taste that will transform any gathering.
Versatile Options: Switch things up easily by using different liqueurs or adding chocolate for unique takes.
Make Ahead Magic: Allow flavors to meld in the fridge, ensuring you have an elegant dessert ready to serve when you need it.
Elevate your dessert game, and for more easy recipes, check out our collection of no-bake delights!
Coconut Rum Tiramisu Ingredients
For the Cream Mixture
• 5 eggs – Adds richness and moisture; you can separate yolks from whites for a lighter mix.
• 1/2 cup powdered sugar – Sweetens the mascarpone cream; adjust based on your taste preference.
• 8 oz mascarpone – Provides a creamy texture; substitute with cream cheese for an alternative flavor.
• 1/2 cup coconut cream – Intensifies coconut flavor; you can use full-fat coconut milk if necessary.
• 1 cup heavy cream – Contributes fluffiness to the dessert; whipping cream is a good alternative.
• 14 oz sweetened condensed milk – Brings sweetness and thickness; consider adjusting depending on desired sweetness.
• 13.5 oz coconut milk – Essential for the base flavor; full-fat works best for rich results.
• 12 oz evaporated milk – Adds creaminess; additional coconut milk can be substituted if needed.
• 1/2 cup rum – Enhances flavor; feel free to omit for a non-alcoholic version or swap with vanilla extract.
• 1 tsp cinnamon – Elevates the flavor profile; optional for those who prefer a milder spice.
For the Layers
• 2 cups coconut flakes – Adds texture and flavor; use unsweetened for a less sugary option.
• 24 ladyfingers – Creates the essential layers; it’s smart to have extras for topping or size adjustments.
Crafting this Coconut Rum Tiramisu not only highlights the wonderful Caribbean flavors but also brings joy to your table with its beautiful presentation. Enjoy your sweet journey into tropical indulgence!
How to Make Coconut Rum Tiramisu
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Prepare Egg Mixture: In a large bowl, whisk together the egg yolks and 1/4 cup of powdered sugar until it’s a pale yellow and creamy. This creates the rich base of your dessert.
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Combine Cream Ingredients: Gently mix in the mascarpone, coconut cream, and half of the coconut milk until everything is well blended and silky. This step is key for that creamy texture!
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Whip Heavy Cream: In another bowl, whip the remaining powdered sugar with the heavy cream until stiff peaks form. Carefully fold this into the mascarpone mixture to keep it light and airy.
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Make Coquito Mixture: Mix together the remaining condensed milk, evaporated milk, coconut milk, rum, and cinnamon in a large bowl until uniform. This tropical blend will soak the ladyfingers beautifully!
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Assemble Layers: Briefly dip each ladyfinger into the coquito mixture, just until moist, and layer them in a dish. Pour half of the cream mixture over the first layer, ensuring even coverage.
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Add Coconut Flakes: Sprinkle generous amounts of coconut flakes atop the cream layer. Repeat the layering process, ending with the reserved cream mixture for a fabulous finish.
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Top & Set: Dust the top with cinnamon and add more coconut flakes for flair. Refrigerate for at least 12 hours to let those flavors develop and the dessert firm up.
Optional: Drizzle chocolate sauce over the top before serving for an extra touch of decadence.
Exact quantities are listed in the recipe card below.
Expert Tips for Coconut Rum Tiramisu
- Setting Time: Allow ample time for the tiramisu to set—overnight is ideal for achieving that perfect creamy consistency and full flavor.
- Ladyfinger Soaking: Be careful not to oversoak the ladyfingers; dipping them briefly is key to maintaining their structure and preventing sogginess.
- Layer Visibility: Use a clear glass dish for better visibility of the beautiful layers, making it more appealing for serving and presentation.
- Even Slicing: To ensure even layers and easy serving, cut around the edges of the dessert before plating, which helps avoid any mess.
- Storage Tip: This Coconut Rum Tiramisu can be made ahead of time and stored in the fridge for up to 3-5 days, allowing the flavors to meld beautifully.
How to Store and Freeze Coconut Rum Tiramisu
Fridge: Store any leftovers in an airtight container in the refrigerator for up to 3-5 days. This allows the flavors to develop further while keeping the dessert fresh.
Freezer: For longer storage, freeze the Coconut Rum Tiramisu in an airtight container for up to 1 month. To enjoy, thaw it overnight in the fridge before serving.
Reheating: This dessert is best served chilled, so there’s no need for reheating. Simply slice and garnish as desired before serving to enhance its delightful presentation.
What to Serve with Coconut Rum Tiramisu?
Indulging in this tropical dessert invites a feast of flavors that can elevate your entire meal experience.
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Fresh Tropical Fruit Salad: Light and refreshing, a colorful mix of pineapple, mango, and kiwi enhances the Caribbean vibes beautifully. It’s the perfect palate cleanser!
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Coconut Lime Rice: This fluffy side embodies a creamy coconut flavor with the zing of lime, tying the meal together while echoing the flavors in the tiramisu.
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Rum-Pineapple Spritzer: A delightful cocktail or mocktail with hints of rum and fresh pineapple juice, adding a festive touch that complements the dessert’s rich essence.
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Chilled Vanilla Ice Cream: A scoop of vanilla ice cream offers a classic, creamy balance, making each bite of tiramisu even more enjoyable and indulgent.
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Chocolate-Covered Almonds: The crunchy texture and subtle bitterness of chocolate contrast nicely with the sweetness of tiramisu, providing a delightful textural balance.
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Cinnamon-Spiced Coffee: A warm cup adds a cozy finish, with cinnamon echoing the flavors in the tiramisu, enhancing the overall tropical experience.
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Lemon Sorbet: For a refreshing twist, the zesty sorbet cleanses the palate perfectly, making it an ideal companion to the creamy dessert.
By pairing these delightful options with your Coconut Rum Tiramisu, you’ll create an unforgettable dining experience that transports everyone to a tropical paradise!
Make Ahead Options
These Coconut Rum Tiramisu layers are perfect for meal prep enthusiasts! You can assemble the dessert up to 24 hours in advance, allowing those delightful flavors to meld together. To prep ahead, mix the mascarpone and cream layers, and refrigerate separately from the coquito-soaked ladyfingers. When you’re ready to serve, simply dip the ladyfingers into the coquito mixture and stack them with the cream, finishing with a sprinkle of coconut flakes. This will ensure the ladyfingers maintain their structure and the dessert remains just as delicious as freshly made. Enjoy the time-saving benefits of having this impressive dessert ready to wow your guests whenever you need it!
Coconut Rum Variations
Feel free to let your creativity shine and customize this delightful dessert to your preferences!
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Dairy-Free: Use coconut yogurt instead of mascarpone and replace heavy cream with whipped coconut cream for a vegan-friendly twist.
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Chocolate Lovers: Incorporate cocoa powder into the mascarpone mixture or layer with chocolate syrup between the cream layers for extra richness.
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Nutty Flavor: Add finely chopped nuts like almonds or hazelnuts into the cream or as a layer for texture and a delightful crunch.
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Fruity Addition: Layer fresh mango or pineapple slices between the ladyfingers for a burst of tropical fruitiness.
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Spice It Up: Swap cinnamon for nutmeg or add a pinch of cardamom for an aromatic twist that elevates your tiramisu experience.
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Herbal Infusion: Experiment with a splash of mint or basil-infused syrup in place of rum for a refreshing herbal note.
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Extra Creamy: Fold in whipped cream cheese for an added layer of thickness and a tangy contrast to the sweetness.
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Non-Alcoholic: Omit the rum entirely and replace it with coconut-flavored extract or vanilla extract for a family-friendly version.
Coconut Rum (Coquito) Tiramisu Recipe FAQs
What is the best way to choose ripe ingredients for the Coconut Rum Tiramisu?
For this Tropical Delight, ensure that your eggs are fresh; check their expiration date. Opt for full-fat coconut milk and cream for richer flavor and texture. When selecting ladyfingers, look for a firm texture—non-soggy ones will layer better in your dessert.
How should I store leftover Coconut Rum Tiramisu?
Store any leftovers in an airtight container in the refrigerator. It will keep fresh for about 3-5 days. This time allows the flavors to meld beautifully, enhancing the overall taste as it sits.
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Can I freeze Coconut Rum Tiramisu?
Absolutely! You can freeze the Coconut Rum Tiramisu for up to 1 month. To do this, ensure it’s in an airtight container. When ready to enjoy, thaw it overnight in the refrigerator. This method helps preserve the delightful texture and flavor of the dessert.
What should I do if my ladyfingers become too soggy?
If your ladyfingers end up oversoaked, gently separate them and try to restore their shape by leaving them to sit out at room temperature for a short while to dry slightly. Remember, a quick dip in the coquito mixture is all they need—just a few seconds will do to keep them from becoming too mushy!
Are there any dietary considerations I should be aware of for this recipe?
Yes! This dessert contains eggs and dairy, so it’s not suitable for vegans or those with lactose intolerance. If you’re serving it to guests with allergies, ensure they are aware of these ingredients. For a non-alcoholic version, simply omit the rum and substitute with a splash of vanilla extract instead.
What can I do if I can’t find mascarpone cheese?
If mascarpone is unavailable, I recommend substituting it with cream cheese mixed with a bit of heavy cream to achieve a similar creamy texture. Blend the two together until smooth for best results!
Coconut Rum Tiramisu: A Tropical Dessert Dream Unveiled
Ingredients
Equipment
Method
- In a large bowl, whisk together the egg yolks and 1/4 cup of powdered sugar until it’s pale yellow and creamy.
- Gently mix in the mascarpone, coconut cream, and half of the coconut milk until well blended.
- In another bowl, whip the remaining powdered sugar with the heavy cream until stiff peaks form. Fold this into the mascarpone mixture.
- Mix the remaining condensed milk, evaporated milk, coconut milk, rum, and cinnamon in a large bowl until uniform.
- Dip each ladyfinger into the coquito mixture and layer them in a dish. Pour half of the cream mixture over the first layer.
- Sprinkle coconut flakes atop the cream layer. Repeat layering process, ending with the reserved cream mixture.
- Dust the top with cinnamon and add more coconut flakes. Refrigerate for at least 12 hours before serving.
