If you love tiramisu but want something a little more fun, sunny, and exotic, this Coconut Rum Tiramisu will sweep you away to a tropical island with every bite. It’s creamy, cool, lightly boozy, and filled with layers of coconut, coffee, rum, and soft ladyfingers that melt on your tongue. I adore this version because it keeps the soul of traditional tiramisu but adds a warm, beachy twist that feels perfect for summer gatherings, holidays, or anytime you want a dessert that tastes like a vacation.
This recipe requires no baking, comes together smoothly, and chills beautifully in the fridge before serving. Let’s dive in!
Quick Facts
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Prep Time: 20 minutes
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Cooking Time: 0 minutes
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Total Time: 4–6 hours (chilling time included)
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Serving Size: 8–10 servings
Why You’ll Love This Coconut Rum Tiramisu
This version has a creamy richness balanced with a tropical lightness. Here’s why it’s irresistible:
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No baking
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Creamy, smooth, and lightly boozy
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Perfect for summer parties or festive dinners
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A fun twist on the classic tiramisu
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Make-ahead friendly — gets better overnight
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Sweet coconut flavor + deep coffee notes
Every spoonful feels luxurious yet refreshing.
Ingredients
For the Cream Layer
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1 cup mascarpone cheese
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1 cup heavy cream
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½ cup coconut cream (thick, not watery)
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¼ cup sugar
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1 tsp vanilla extract
For the Coffee-Rum Dip
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1 cup strong brewed coffee (cooled)
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¼ cup coconut rum (like Malibu)
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1 tbsp sugar (optional)
For Assembling
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1 pack ladyfinger biscuits
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½ cup toasted coconut flakes (for topping)
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Cocoa powder (optional)
How to Make Coconut Rum Tiramisu
Step 1: Prepare the Coconut Cream Layer
In a large bowl, whisk mascarpone, coconut cream, sugar, and vanilla until smooth.
In another bowl, whip the heavy cream to stiff peaks.
Fold the whipped cream gently into the mascarpone mixture until you get a fluffy, silky texture.
Step 2: Make the Coffee-Rum Dip
Combine cooled coffee, coconut rum, and sugar. Stir until sugar dissolves.
Step 3: Assemble the Dessert
Dip each ladyfinger quickly into the coffee-rum mix (do not soak too long).
Place a layer of dipped ladyfingers in your dish.
Spread a generous layer of coconut cream mixture.
Repeat with a second layer of ladyfingers and top with the remaining cream.
Step 4: Chill
Cover and refrigerate for at least 4 hours, but overnight is best for perfect texture.
Step 5: Garnish
Before serving, top with toasted coconut flakes or dust lightly with cocoa powder.
Serving Suggestions
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Serve chilled straight from the refrigerator for the best texture.
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Add extra toasted coconut or shaved chocolate on top.
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Serve with tropical fruits like pineapple or mango slices.
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Pair with iced coffee or a coconut-rum cocktail for a themed treat.
Tips for Customization
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Stronger rum flavor: Increase coconut rum to ⅓ cup.
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Non-alcoholic version: Replace rum with coconut milk + rum extract.
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Extra coconut flavor: Add 2 tbsp desiccated coconut to the cream layer.
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Chocolate twist: Add mini chocolate chips between layers.
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Fruit twist: Add a thin layer of sliced strawberries or mango.
Nutritional Info (Approx. per serving)
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Calories: ~320
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Fat: 20g
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Carbs: 28g
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Protein: 4g
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Sugar: 18g
Values vary depending on brands used.
FAQs
1. Can I make this tiramisu alcohol-free?
Yes! Replace the rum with coconut milk and add ½ tsp rum extract.
2. Can I use cream cheese instead of mascarpone?
You can, but the texture will be thicker and slightly tangy.
3. How long does it last?
Up to 3 days in the refrigerator.
4. Can I freeze Coconut Rum Tiramisu?
Yes, freeze for up to 1 month. Thaw in the fridge before serving.
5. Can I use desiccated coconut?
Yes! Add 2–3 tablespoons for more coconut texture.
Final Thoughts
This Coconut Rum Tiramisu is indulgent, creamy, tropical, and unbelievably easy. It’s my go-to dessert when I want something fun and refreshing that still feels rich and celebratory. Make it once, and I promise you’ll return to it again and again.
