Get ready for the dreamiest holiday fusion ever: Coquito Tiramisu with Coconut and Rum! This show-stopping dessert brings together the decadent creaminess of classic tiramisu and the coconut-kissed magic of Puerto Rican coquito, layering it all with a whirl of mascarpone, a sprinkle of cinnamon, and snowy coconut flakes. It’s irresistibly festive and refreshingly different, perfect for coconut lovers and anyone looking to elevate their holiday dessert game with a new family favorite.

Coquito Tiramisu with Coconut and Rum Recipe - Recipe Image

Ingredients You’ll Need

The magic of Coquito Tiramisu with Coconut and Rum comes from a handful of simple, quality ingredients, each contributing its own special touch to the final masterpiece. Here’s what you’ll need and why each one counts.

Coquito: This creamy Puerto Rican coconut and rum beverage is what gives the tiramisu its signature festive spirit and a flavor profile like no other.
Heavy Cream: Chilled heavy cream is the secret to a rich, luxurious mascarpone filling that’s downright dreamy.
Mascarpone Cheese: This Italian cheese makes the filling pillowy-smooth and adds a subtle tang that balances all that sweetness.
Powdered Sugar: Powdered sugar blends easily, lightly sweetening the cream without any graininess.
Pure Vanilla Extract: Just a dash, for warmth and depth – it truly enhances the tropical notes.
Ladyfinger Cookies: The classic tiramisu element, these delicate cookies soak up the coquito for melt-in-your-mouth layers.
Sweetened Shredded Coconut: Adds wonderful texture and a burst of coconut flavor with every bite.
Ground Cinnamon: A dusting of cinnamon on top gives warmth, color, and a cozy aroma that feels just like the holidays.
Extra Coquito (optional): For drizzling, because a little extra conviviality never hurt!

How to Make Coquito Tiramisu with Coconut and Rum

Step 1: Whip the Cream

Start this luxurious dessert by whipping cold heavy cream until it forms stiff peaks. The secret is making sure your cream is thoroughly chilled; this creates a light, billowy base that will gently fold into the mascarpone mixture later, creating the cloud-like filling that defines Coquito Tiramisu with Coconut and Rum.

Step 2: Blend Mascarpone Mixture

In a separate bowl, use an electric hand mixer (or sturdy whisk power!) to beat the softened mascarpone cheese with powdered sugar and a teaspoon of pure vanilla extract. You’re aiming for a creamy, smooth, and slightly sweet blend—the heart of your tiramisu filling.

Step 3: Fold with Care

Gently fold the whipped cream into the mascarpone mix, turning your bowl as you go. Take your time and use a soft touch—overmixing deflates the airiness and you want your Coquito Tiramisu with Coconut and Rum to be as fluffy and luscious as possible.

Step 4: Dip the Ladyfingers

Pour the coquito into a shallow dish. Then, working quickly, dip each ladyfinger into the coquito just until moistened (but not falling apart). These cookies absorb liquid fast, so a swift dip is all it takes to soak up delicious coconut-rum flavor.

Step 5: Layer and Repeat

Line the bottom of your 9×9-inch dish with a single layer of the dipped ladyfingers. Spread half of the mascarpone-cream mixture on top, smoothing it out gently to the edges. Repeat with another layer of dipped ladyfingers and the remaining filling, creating those irresistible layers that make tiramisu so special.

Step 6: Finishing Touches

Smooth the top with a spatula, then generously dust with ground cinnamon and scatter with sweetened shredded coconut for a beautiful, snowy finish. Now comes the hardest part: cover and refrigerate for at least four hours, or overnight. Letting it chill allows the flavors to mingle and the texture to set into dreamy, spoonable squares.

How to Serve Coquito Tiramisu with Coconut and Rum

Garnishes

For an extra-special finish, drizzle each serving with a bit more chilled coquito, then add a flourish of more shredded coconut and a pinch of cinnamon on top. If you love a little sparkle, try a scatter of toasted coconut flakes for added crunch and color. The contrast of creamy and crisp is simply divine!

Side Dishes

Since Coquito Tiramisu with Coconut and Rum is such a rich finale, pair it with something light—a bowl of fresh tropical fruit, like sliced mango or pineapple, makes a refreshing counterpart. Or, alongside a hot espresso or café con leche, it turns dessert into a truly celebratory event.

Creative Ways to Present

Dress up your dessert table by serving your tiramisu in pretty cocktail glasses or small mason jars for individual treats—perfect for parties and holiday gatherings. You could even layer it trifle-style in a big clear bowl, or make a fabulous parfait station with extra coconut and cinnamon so everyone can garnish their own.

Make Ahead and Storage

Storing Leftovers

Cover the dish tightly with plastic wrap or transfer slices to an airtight container and refrigerate; Coquito Tiramisu with Coconut and Rum keeps wonderfully for up to three days. In fact, it gets even better as the flavors meld together!

Freezing

If you want to get ahead before a big event, you can freeze this tiramisu for up to a month. Wrap the whole (un-garnished) dish or individual portions tightly with plastic and foil, then thaw overnight in the refrigerator. Add your garnishes just before serving so everything stays fresh and beautiful.

Reheating

With a dessert this velvety and chilled, there’s no need for reheating! Just let it sit out for a few minutes to soften slightly before serving, and you’ll enjoy every cool, creamy bite exactly as intended.

FAQs

Can I make Coquito Tiramisu with Coconut and Rum non-alcoholic?

Absolutely! Just use non-alcoholic coquito (homemade or store-bought), or substitute it with a coconut milk beverage, a splash of rum extract, and a little sweetened condensed milk to capture the essence of the drink—everyone will love it, kids included.

Can I use store-bought coquito for this recipe?

Yes, store-bought coquito works perfectly. If you have a homemade family coquito recipe, that’s even better! Just make sure whatever you use is well chilled and has that rich, creamy coconut flavor for the most authentic Coquito Tiramisu with Coconut and Rum experience.

What can I substitute for mascarpone cheese?

If you can’t find mascarpone, try using full-fat cream cheese blended with a few tablespoons of heavy cream for a similar texture and taste. The filling will be a little tangier, but it’ll still work beautifully in this fabulous dessert.

How long does Coquito Tiramisu with Coconut and Rum need to chill?

Four hours is the minimum chilling time, but overnight is really where the magic happens! The flavors deepen, the texture gets even creamier, and the ladyfingers meld perfectly into each layer. Patience is rewarded here.

Do I have to use ladyfingers, or can I swap them out?

Ladyfingers are traditional, but you can swap them with sponge cake or even soft vanilla biscuits if needed. Just be sure whatever you choose is sturdy enough to soak up the coquito without falling apart.

Final Thoughts

If you’re searching for a dessert that’s equal parts festive nostalgia and tropical escape, look no further than Coquito Tiramisu with Coconut and Rum. Each bite brings a little holiday cheer and a lot of love to your table. Gather your family, make a batch, and let the compliments roll in—this is a treat you’ll come back to year after year!

Coquito Tiramisu with Coconut and Rum Recipe