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Coconut Rum Coquito Tiramisu

A tropical twist on classic Italian tiramisu featuring rum-soaked ladyfingers layered with coconut mascarpone cream and topped with toasted coconut.
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 6 hours 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Caribbean, Italian, Puerto Rican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Mascarpone Cream Filling
  • 16 ounces mascarpone cheese room temperature
  • 1 cup coconut cream
  • 0.75 cup granulated sugar
  • 1 tsp vanilla extract
Ladyfinger Layers
  • 2 packages ladyfinger cookies 7 ounces each
  • 1 cup rum white or gold
  • 0.5 cup coconut milk
  • 2 tbsp granulated sugar for soaking
Topping
  • 1.5 cups coconut flakes toasted
  • 2 tbsp ground cinnamon for dusting

Equipment

  • 9x13 inch baking dish
  • Electric mixer
  • Mixing bowls
  • Shallow dish for soaking
  • Offset spatula

Method
 

  1. In a large mixing bowl, beat mascarpone cheese, coconut cream, 3/4 cup sugar, and vanilla extract until smooth and fluffy, about 3-4 minutes.
  2. In a shallow dish, whisk together rum, coconut milk, and 2 tablespoons sugar until sugar dissolves completely.
  3. Spread 1 cup of mascarpone mixture evenly across bottom of 9x13 inch baking dish.
  4. Quickly dip each ladyfinger in rum mixture for 1-2 seconds per side, then arrange in single layer over cream.
  5. Spread half of remaining mascarpone cream over ladyfinger layer, smoothing evenly.
  6. Repeat with another layer of soaked ladyfingers and remaining mascarpone cream.
  7. Cover tightly with plastic wrap and refrigerate for at least 6 hours or overnight.
  8. Toast coconut flakes in dry skillet over medium heat for 3-5 minutes until golden, stirring constantly. Let cool.
  9. Before serving, sprinkle toasted coconut over top and dust with cinnamon through fine-mesh sieve.
  10. Cut into squares using hot knife wiped clean between cuts. Serve chilled.

Notes

This dessert tastes even better after sitting overnight as flavors meld. Can be made up to 3 days ahead. Store covered in refrigerator. Add coconut topping just before serving for best texture.