When I want a dessert that feels luxurious, festive, and a little different from the classic, I make this Coconut Rum Coquito Tiramisu. It blends the creamy layers of traditional tiramisu with the tropical flavors of coconut, warm spices, and rum-inspired coquito. Every bite is smooth, lightly boozy, and perfect for celebrations.
Quick Facts
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Prep Time: 20 minutes
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Cooking Time: 0 minutes
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Total Time: 20 minutes + chilling time
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Serving Size: 6–8 servings
Why You’ll Love This Coconut Rum Coquito Tiramisu
This dessert is rich without being heavy and sweet without being overpowering. I love how the coconut cream, cinnamon, and vanilla give it a holiday feel, while the tiramisu-style layers keep it familiar and comforting. It’s a no-bake recipe, easy to assemble, and always impresses guests.
Ingredients You’ll Need
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1 cup coconut milk (full fat)
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1/2 cup sweetened condensed milk
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1/4 cup coconut rum (or rum extract for alcohol-free)
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1 teaspoon vanilla extract
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1/2 teaspoon ground cinnamon
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1 cup heavy whipping cream
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8 oz mascarpone cheese
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Ladyfinger cookies
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Unsweetened cocoa powder, for dusting
How I Make My Coconut Rum Coquito Tiramisu
Step 1: Make the Coquito Soak
In a bowl, whisk coconut milk, condensed milk, coconut rum, vanilla, and cinnamon until smooth.
Step 2: Prepare the Cream Layer
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Whip heavy cream until soft peaks form.
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Gently fold in mascarpone cheese until creamy and smooth.
Step 3: Assemble the Tiramisu
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Quickly dip ladyfingers into the coquito mixture (don’t soak too long).
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Layer dipped ladyfingers in a dish.
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Spread a layer of coconut mascarpone cream on top.
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Repeat layers, finishing with cream on top.
Step 4: Chill & Finish
Cover and refrigerate for at least 4 hours or overnight.
Dust with cocoa powder just before serving.
Creamy, tropical, and perfectly indulgent!
Serving Suggestions
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Serve chilled for best texture.
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Garnish with toasted coconut flakes.
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Add a sprinkle of cinnamon or nutmeg.
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Pair with coffee or espresso after dinner.
Tips for Customization
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Alcohol-free: Use rum extract or extra vanilla.
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Extra coconut: Add shredded coconut between layers.
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Chocolate twist: Add shaved dark chocolate.
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Individual servings: Assemble in small glasses or jars.
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Lighter version: Use whipped coconut cream instead of heavy cream.
Nutritional Info (Approx. per serving)
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Calories: 380–430
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Carbs: 30–35g
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Fat: 26–30g
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Protein: 5–6g
FAQs
1. Does this taste strongly of alcohol?
No, it’s mild and balanced. You can adjust the rum amount to taste.
2. Can I make this ahead of time?
Yes! It actually tastes better the next day.
3. Can I freeze tiramisu?
It’s best refrigerated, not frozen, for the best texture.
4. What can I use instead of mascarpone?
Cream cheese works, but mascarpone gives the smoothest result.
Final Spoonful
This Coconut Rum Coquito Tiramisu Dessert is creamy, festive, and full of tropical holiday flavor. It’s an easy no-bake dessert that feels special and indulgent, making it perfect for Christmas, parties, or anytime you want a show-stopping treat.
