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Coconut Rum (Coquito) Tiramisu

A tropical twist on the Italian classic, this Coconut Rum (Coquito) Tiramisu combines creamy mascarpone, coquito, and coffee-soaked ladyfingers for a festive and indulgent dessert.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Dessert, Holiday Treat
Cuisine: Italian, Puerto Rican
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup strong brewed coffee, cooled
  • 0.5 cup coquito homemade or store-bought
  • 3 tablespoons coconut rum
  • 1 cup mascarpone cheese softened
  • 1 cup heavy whipping cream
  • 0.25 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon ground cinnamon
  • 24 pieces ladyfinger cookies
  • 0.5 cup sweetened shredded coconut toasted
  • 2 tablespoons cocoa powder for dusting

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • Electric mixer

Method
 

  1. Combine coffee, coquito, and coconut rum in a shallow bowl.
  2. Beat mascarpone with sugar, vanilla, and cinnamon until smooth.
  3. Whip cream to soft peaks and fold into the mascarpone mixture.
  4. Dip ladyfingers into the coffee mixture and arrange in dish.
  5. Spread half of the mascarpone filling, then repeat with another layer.
  6. Chill at least 4 hours or overnight.
  7. Dust with cocoa powder and toasted coconut before serving.

Notes

For best flavor, chill overnight and serve cold. Perfect for holiday gatherings or as a make-ahead dessert.