Tiramisu is one of those desserts I can never resist. If it’s on the menu, I’m ordering it—no matter how full I am. With its layers of espresso-soaked ladyfingers, sweet mascarpone cream, and a dusting of cocoa powder or shaved chocolate, this Italian classic is light, airy, and the perfect after-dinner treat year-round.
But lately, tiramisu is having its moment in the spotlight. You’ll find it on menus at both Italian and non-Italian restaurants, and its popularity has sparked a wave of creative variations. That’s where this recipe comes in: a tropical spin that brings Caribbean flavors to a beloved classic.
This Coconut Rum (Coquito) Tiramisu is inspired by coquito, the creamy Puerto Rican holiday drink that’s often called “Puerto Rican eggnog.” The ladyfingers are dipped in a coquito-like mixture with rum, cinnamon, and coconut milk, then layered with a mascarpone cream that’s enriched with coconut cream. The result? A luscious, tropical tiramisu that’s sure to impress at any dinner party.
What is Coquito?
Coquito is a traditional Puerto Rican holiday drink made with evaporated milk, condensed milk, coconut milk, rum, and cinnamon. Think of it as a coconut-forward eggnog—but without the eggs. It’s smooth, creamy, and packs a boozy punch. In my family, I make it using my grandmother’s Cuban variation, and it always disappears quickly.
The best part? You’ll have leftover milk mixtures from this tiramisu recipe—perfect for mixing up a small batch of coquito to sip alongside dessert.
Ingredients
- 5 egg yolks
- ½ cup powdered sugar, divided
- 8 oz mascarpone cheese
- ½ cup coconut cream
- 1 cup heavy cream
- 14 oz sweetened condensed milk
- 13.5 oz coconut milk
- 12 oz evaporated milk
- ½ cup rum (I like Bacardi)
- 2 cups coconut flakes
- 1 tsp cinnamon
- 24 ladyfingers (more or less, depending on your dish)
How to Make Coconut Rum Tiramisu
- Prepare the mascarpone cream
- In a large bowl, whisk egg yolks and ¼ cup powdered sugar until pale yellow.
- Add mascarpone, coconut cream, and half of the coconut milk. Mix until smooth.
- In a separate bowl, whip heavy cream with the remaining ¼ cup powdered sugar until stiff peaks form. Gently fold into the mascarpone mixture. Chill while you prep the ladyfingers.
- Make the soaking mixture
- In another bowl, combine condensed milk, evaporated milk, the rest of the coconut milk, rum, and cinnamon. Stir well (don’t worry if it’s a little lumpy from the coconut milk).
- Assemble the first layer
- Quickly dip ladyfingers into the coquito mixture—don’t oversoak. Line the bottom of your dish with a layer of dipped ladyfingers.
- Spread half of the mascarpone cream on top. Smooth with a spatula.
- Sprinkle with 1 cup of coconut flakes.
- Build the second layer
- Repeat with another layer of dipped ladyfingers, followed by the remaining mascarpone cream.
- Smooth the top, then dust with cinnamon and sprinkle with the remaining coconut flakes.
- Chill and serve
- Cover and refrigerate for at least 12 hours (overnight is best) so the flavors meld and the layers set.
- Slice carefully and serve with a spatula. For a pretty presentation, cut into neat squares and add a light dusting of cinnamon on the plate.
Tips for Success
- Let it rest: Don’t rush the chilling time. The longer it sets, the fluffier and more cohesive your tiramisu will be.
- Choose your dish: A glass Pyrex dish is perfect for seeing those layers, but any casserole dish works fine.
- Extra coquito: Use the leftover milk mixture to make a small batch of coquito—just add more rum and cinnamon.
Why You’ll Love This Twist
This recipe keeps everything we love about traditional tiramisu—light, creamy layers and a melt-in-your-mouth texture—but infuses it with coconut and rum for a tropical flair. It’s an unexpected but delightful way to update a classic, making it perfect for holidays, dinner parties, or anytime you want a show-stopping dessert.
✨ Creamy, boozy, and coconutty, this Coconut Rum (Coquito) Tiramisu is a unique twist on a timeless Italian treat. Once you try it, you may never go back to the classic version!