Go Back
–+ servings

Coconut Rum (Coquito) Tiramisu

A tropical twist on the classic Italian dessert, combining the flavors of coconut and rum with coffee-soaked ladyfingers.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 4 hours
Servings: 4 servings
Course: Dessert
Cuisine: Italian, Puerto Rican
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Coconut Cream Mixture
  • 1 cup coconut cream full-fat for best results
  • 1/2 cup sweetened condensed milk
  • 1/2 cup white rum or coconut rum
  • 1 teaspoon vanilla extract
Coffee Mixture
  • 1 cup strong brewed coffee cooled
  • 2 tablespoons sugar optional, adjust to taste
  • 1 tablespoon coffee liqueur optional
Ladyfingers Layer
  • 24 pieces ladyfingers savoiardi or sponge cake
Topping
  • 1/2 cup cocoa powder for dusting
  • 1 cup whipped cream for garnish

Method
 

Prepare Coconut Cream Mixture
  1. In a mixing bowl, whisk together the coconut cream, sweetened condensed milk, white rum, and vanilla extract until smooth.
Prepare Coffee Mixture
  1. In a separate bowl, combine the brewed coffee, sugar, and coffee liqueur. Stir until the sugar is dissolved.
Assemble Tiramisu
  1. Quickly dip each ladyfinger into the coffee mixture, ensuring they are soaked but not soggy.
  2. Layer half of the soaked ladyfingers in the bottom of a 9x9 inch baking dish.
  3. Spread half of the coconut cream mixture over the ladyfingers.
  4. Repeat with another layer of soaked ladyfingers and the remaining coconut cream mixture.
  5. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Serve
  1. Before serving, dust the top with cocoa powder and add dollops of whipped cream as garnish.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 15gFiber: 1gSugar: 25g

Notes

For a non-alcoholic version, omit the rum and coffee liqueur, and replace with additional coconut milk or cream.

Tried this recipe?

Let us know how it was!