Coconut Rum (Coquito) Tiramisu – A Tropical Twist on an Italian Classic
There’s something magical about blending traditions from different corners of the world into a single dessert. When Italian tiramisu meets Puerto Rican coquito, the result is a creamy, dreamy Coconut Rum (Coquito) Tiramisu that’s both festive and unforgettable. Imagine the silky mascarpone layers you love in traditional tiramisu, infused with the tropical warmth of coconut, a hint of cinnamon, and a kiss of rum. This dessert brings the holidays to life with every luscious spoonful.
Coquito—often called Puerto Rican eggnog—is a holiday staple made with coconut milk, condensed milk, cinnamon, and white rum. When folded into tiramisu, it adds an island flair that transforms a classic into something unique and indulgent. Perfect for Christmas, New Year’s, or any cozy evening gathering, this dessert feels both comforting and exotic at once.
The first time I made this fusion dessert, it was for a holiday dinner where half the table wanted something traditional and the other half wanted something tropical. I took a leap of faith, soaked my ladyfingers in a mix of espresso and coquito, layered them with coconut mascarpone cream, and chilled it overnight. The next day, everyone was hooked. It had the creamy charm of tiramisu with the unmistakable holiday spirit of coquito—a match made in culinary heaven.
Ingredients:
- 1 cup strong brewed coffee, cooled
- ½ cup coquito (homemade or store-bought)
- 3 tablespoons coconut rum (such as Malibu)
- 1 cup mascarpone cheese, softened
- 1 cup heavy whipping cream
- ¼ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- 24–30 ladyfinger cookies (Savoiardi)
- ½ cup sweetened shredded coconut, toasted
- 2 tablespoons cocoa powder (for dusting)
- Optional garnish: coffee beans, cinnamon stick, or coconut flakes
Instructions:
- Prepare the soaking liquid: In a shallow bowl, combine the cooled coffee, coquito, and coconut rum. Stir well and set aside.
- Make the mascarpone filling: In a large mixing bowl, beat mascarpone cheese with sugar, vanilla extract, and cinnamon until smooth and creamy.
- Whip the cream: In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the mascarpone mixture until well combined and airy.
- Soak the ladyfingers: Dip each ladyfinger quickly into the coffee-coquito mixture (don’t oversoak or they’ll fall apart).
- Layer the tiramisu: Arrange a layer of soaked ladyfingers at the bottom of a glass dish (8×8 or similar). Spread half of the mascarpone mixture over the top.
- Repeat layers: Add another layer of soaked ladyfingers and finish with the remaining mascarpone cream. Smooth the top with a spatula.
- Chill: Cover and refrigerate for at least 4 hours, or overnight for best flavor and texture.
- Garnish and serve: Before serving, dust the top with cocoa powder and sprinkle toasted coconut flakes. Optionally, garnish with coffee beans or a cinnamon stick for presentation.
Coconut Rum (Coquito) Tiramisu
Ingredients
Equipment
Method
- Combine coffee, coquito, and coconut rum in a shallow bowl.
- Beat mascarpone with sugar, vanilla, and cinnamon until smooth.
- Whip cream to soft peaks and fold into the mascarpone mixture.
- Dip ladyfingers into the coffee mixture and arrange in dish.
- Spread half of the mascarpone filling, then repeat with another layer.
- Chill at least 4 hours or overnight.
- Dust with cocoa powder and toasted coconut before serving.
Notes
Tips & Tricks:
- For a stronger flavor, increase the rum slightly or use dark rum for deeper caramel notes.
- Chill your mixing bowl and whisk before whipping cream for best results.
- Homemade coquito adds the most authentic flavor, but good-quality store-bought versions work too.
- Make it ahead! Tiramisu gets even better after resting overnight as the flavors meld together beautifully.
Variations:
- Non-alcoholic version: Omit the rum and use a coconut extract or extra coquito without alcohol.
- Chocolate twist: Add a thin layer of melted chocolate or Nutella between the mascarpone layers for extra decadence.
- Vegan option: Substitute coconut cream for heavy cream and use a dairy-free mascarpone alternative. Choose eggless ladyfingers to keep it fully vegan.
- Mini desserts: Assemble individual servings in small cups or mason jars for parties or gifts.
Serving Suggestions:
Coconut Rum (Coquito) Tiramisu is best served chilled, ideally after sitting for a few hours in the fridge. Pair it with a shot of espresso or a small glass of coquito to enhance the tropical-meets-classic experience. It also pairs beautifully with lightly toasted coconut flakes sprinkled on top just before serving, adding a satisfying crunch to each creamy bite.
For festive flair, serve it with a drizzle of caramel sauce or a sprinkle of cinnamon sugar. The dessert’s creamy, boozy layers make it ideal for after-dinner enjoyment, especially around Christmas or New Year’s Eve.
Storage Information:
Store any leftovers tightly covered in the refrigerator for up to 3 days. The flavors continue to deepen as it rests. Avoid freezing, as the texture of mascarpone and cream can become grainy once thawed. If making ahead for a party, assemble it the night before and garnish just before serving.
FAQ:
Can I make coquito tiramisu without alcohol?
Absolutely! Just use alcohol-free coquito and skip the rum. You’ll still get that creamy coconut-cinnamon flavor.
What’s the difference between coquito and eggnog?
Coquito uses coconut milk and sweetened condensed milk for a tropical flavor, while eggnog is dairy-based and spiced differently.
Can I use cream cheese instead of mascarpone?
Yes, but it will change the flavor slightly. To substitute, mix cream cheese with a bit of heavy cream to achieve a smoother, lighter texture.
How long should tiramisu chill?
At least 4 hours, but overnight chilling produces the best flavor and structure.
History / Fun Facts:
The original tiramisu hails from Italy, traditionally made with espresso-soaked ladyfingers, mascarpone, and cocoa. Coquito, on the other hand, has deep roots in Puerto Rico, tracing back to Spanish colonial influences and island coconut culture. Combining them celebrates both heritages—creamy European elegance and Caribbean festivity.
In Puerto Rican households, coquito is lovingly prepared each December, bottled, and shared as gifts among friends and family. Its addition to tiramisu creates a perfect cross-cultural dessert: Italian technique meets Caribbean soul. Every spoonful tells a story of warmth, celebration, and culinary creativity.
