I love this recipe because it transforms traditional tiramisu into something exotic and festive. The coquito adds creamy coconut flavor and a hint of rum that blends perfectly with the coffee and mascarpone. It’s simple to make, requires no baking, and tastes even better after chilling overnight. Whether I’m hosting a holiday dinner or craving a luxurious dessert, this tropical twist always feels special and comforting.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 cup coquito (Puerto Rican coconut rum drink) 1/2 cup brewed espresso or strong coffee, cooled 2 tablespoons dark rum (optional, for extra kick) 6 large egg yolks 3/4 cup granulated sugar 1 1/2 cups mascarpone cheese 1 1/2 cups heavy cream 2 teaspoons vanilla extract 1 package (7 oz) ladyfinger cookies (savoiardi) 1/2 cup toasted shredded coconut (for topping) Unsweetened cocoa powder (for dusting)
Directions
I start by combining brewed espresso, coquito, and dark rum (if I’m using it) in a shallow bowl and set it aside to cool.
In a heatproof bowl, I whisk together the egg yolks and sugar, then place the bowl over a pot of simmering water to create a double boiler. I whisk constantly for about 5 minutes until the mixture becomes thick and pale, then remove it from the heat to cool slightly.
In a separate bowl, I beat the mascarpone cheese until it’s smooth and creamy, then mix in the cooled egg mixture.
In another bowl, I whip the heavy cream with vanilla extract until stiff peaks form. I gently fold this whipped cream into the mascarpone mixture to create a light, fluffy filling.
I quickly dip each ladyfinger into the espresso-coquito mixture—just a brief dip so they don’t get soggy—and line the bottom of a 9×9-inch dish with the dipped ladyfingers.
I spread half of the mascarpone filling over the first layer, then repeat with another layer of soaked ladyfingers and the remaining cream mixture.
I cover the dish and refrigerate it for at least 6 hours, though I prefer to chill it overnight for the best flavor and texture.
Just before serving, I dust the top with unsweetened cocoa powder and sprinkle toasted shredded coconut for a beautiful finish.
Servings and Timing
This dessert makes about 8 servings. The prep time is around 25 minutes, with about 5 minutes of cooking time for the egg mixture, and at least 6 hours of chilling time (or overnight) for perfect results. The total time comes to approximately 6 hours and 30 minutes.
Variations
I like adding a pinch of cinnamon or nutmeg to the mascarpone mixture for a warm spice note. For a twist, I’ve layered it in individual glasses for a more elegant presentation or sprinkled shaved chocolate on top for extra decadence.
Storage/Reheating
I keep the tiramisu covered in the refrigerator for up to 3 days. The flavors actually improve as it sits, making it perfect for preparing ahead of time. Since it’s a chilled dessert, I don’t reheat it—just serve it straight from the fridge. If I want to keep it longer, I freeze it for up to a month, then thaw it overnight in the fridge before serving.
FAQs
What is coquito?
Coquito is a traditional Puerto Rican holiday drink made with coconut milk, sweetened condensed milk, spices, and rum.
Do I need to cook the eggs fully?
The egg yolks are gently cooked over a double boiler, which helps thicken the mixture and make it safe to eat.
Can I use cream cheese instead of mascarpone?
I can, but the flavor and texture will be slightly tangier and less smooth. Mascarpone gives the best authentic result.
How long does this tiramisu need to chill?
I chill it for at least 6 hours, but overnight is ideal for the flavors to meld and the texture to firm up.
Can I make this ahead of time?
Yes, I actually prefer to make it a day ahead—it tastes even better after resting in the fridge.
What kind of coconut should I use for topping?
I use unsweetened shredded coconut and toast it lightly in a pan until golden for the best flavor.
Can I add other flavors to the cream?
Absolutely, I sometimes add a splash of coconut extract or a pinch of cinnamon for more warmth and depth.
How do I prevent soggy ladyfingers?
I dip each ladyfinger very quickly into the espresso mixture—just a second or two is enough.
Can I freeze this dessert?
Yes, I can freeze it for up to a month. I thaw it overnight in the refrigerator before serving.
Conclusion
I love how Coconut Rum (Coquito) Tiramisu brings a tropical twist to a classic dessert. The creamy coquito-infused layers, espresso-soaked ladyfingers, and toasted coconut topping create a perfect harmony of flavors and textures. It’s elegant, easy to make ahead, and always impresses anyone I serve it to. Whether for the holidays or a special occasion, this dessert is pure tropical indulgence in every bite.
Coconut Rum (Coquito) Tiramisu is a luxurious no-bake dessert that fuses Italian and Puerto Rican traditions. Layers of espresso-soaked ladyfingers are combined with a luscious mascarpone cream infused with coquito—a coconut rum drink—then topped with cocoa and toasted coconut for a tropical holiday twist.
Ingredients
1 cup coquito (Puerto Rican coconut rum drink)
1/2 cup brewed espresso or strong coffee, cooled
2 tablespoons dark rum (optional)
6 large egg yolks
3/4 cup granulated sugar
1 1/2 cups mascarpone cheese
1 1/2 cups heavy cream
2 teaspoons vanilla extract
1 package (7 oz) ladyfinger cookies (savoiardi)
1/2 cup toasted shredded coconut (for topping)
Unsweetened cocoa powder (for dusting)
Instructions
In a shallow bowl, combine coquito, espresso, and dark rum (if using). Set aside to cool.
In a heatproof bowl, whisk egg yolks and sugar together. Place over a pot of simmering water and whisk constantly for about 5 minutes until thick and pale. Remove from heat and let cool slightly.
Beat mascarpone cheese until smooth, then mix in the cooled egg mixture until combined.
In a separate bowl, whip heavy cream with vanilla extract until stiff peaks form. Gently fold whipped cream into the mascarpone mixture to create a fluffy filling.
Quickly dip each ladyfinger into the espresso-coquito mixture (do not soak) and arrange a layer in a 9×9-inch dish.
Spread half of the mascarpone mixture over the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining cream mixture.
Cover and refrigerate for at least 6 hours, preferably overnight, for the best texture and flavor.
Before serving, dust with cocoa powder and sprinkle with toasted shredded coconut.
Notes
Chill overnight for the best flavor and texture.
For a non-alcoholic version, replace coquito with coconut milk and omit rum.
Add a pinch of cinnamon or nutmeg for extra warmth.
Serve directly from the fridge—no reheating needed.
Can be frozen for up to a month; thaw overnight in the refrigerator before serving.
