Coconut Rum (Coquito) Tiramisu

July 21, 2025

- by Jenna

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If you love the creamy, tropical flavors of coquito and the rich, layered goodness of tiramisu, this Coconut Rum Tiramisu is the dessert of your dreams! A delightful fusion of Puerto Rican and Italian traditions, this no-bake treat is infused with coconut, rum, and cinnamon for a festive, indulgent experience. Perfect for holidays, dinner parties, or just treating yourself, this recipe is surprisingly easy to make and guaranteed to impress.

Why You’ll Love This Coconut Rum Tiramisu Recipe

A Tropical Twist on a Classic Dessert:

This recipe combines the best of both worlds—creamy coquito flavors meet the delicate layers of tiramisu. The coconut milk, rum, and cinnamon give it a warm, island-inspired taste that’s unlike any traditional tiramisu.

No Oven Required:

Unlike many desserts, this tiramisu doesn’t require baking. Just assemble, chill, and enjoy! It’s the perfect make-ahead dessert for stress-free entertaining.

Rich, Creamy, and Perfectly Balanced:

The mascarpone and whipped cream create a luscious texture, while the rum-spiked coconut milk soak keeps the ladyfingers tender but not soggy. Every bite is a harmony of flavors and textures.

Ingredients for Coconut Rum Tiramisu

Eggs:

Egg yolks provide richness and help thicken the mascarpone cream filling.

Powdered Sugar:

Adds sweetness without graininess, ensuring a smooth cream.

Mascarpone:

The star of tiramisu, mascarpone gives the filling its velvety texture.

Coconut Cream:

Boosts the coconut flavor and adds extra creaminess.

Heavy Cream:

Whipped into stiff peaks, it lightens the mascarpone mixture.

Sweetened Condensed Milk:

Adds sweetness and a caramel-like depth to the coquito soak.

Coconut Milk:

The base of the coquito mixture, infusing the dessert with tropical flavor.

Evaporated Milk:

Adds richness to the soaking liquid without making it too heavy.

Rum:

A must for coquito! Use white rum for a clean, boozy kick.

Coconut Flakes:

Adds texture and a toasted coconut finish.

Cinnamon:

Warms up the flavors, tying everything together.

Ladyfingers:

The classic tiramisu base, lightly soaked for the perfect bite.

(Note: The full list of ingredients with quantities is provided in the recipe card just below.)

Variations

Non-Alcoholic Version:

Replace the rum with coconut water or extra coconut milk for a family-friendly treat.

Chocolate-Coconut Twist:

Add a layer of chocolate ganache between the ladyfingers and cream for a mocha-inspired variation.

Nut-Free Option:

Skip the coconut flakes on top and sprinkle with cocoa powder instead for a nut-free finish.

How to Prepare Coconut Rum Tiramisu

Step 1:

Separate the egg yolks from the whites (save the whites for another recipe). In a large bowl, whisk the yolks with powdered sugar until pale and creamy.

Step 2:

Add mascarpone, coconut cream, and half the coconut milk to the yolk mixture. Blend until smooth and well combined.

Step 3:

In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form. Gently fold it into the mascarpone mixture, then refrigerate.

Step 4:

In another bowl, mix the remaining coconut milk, condensed milk, evaporated milk, rum, and cinnamon to make the coquito soak.

Step 5:

Quickly dip ladyfingers into the coquito mixture (don’t oversoak!) and layer them in your dish.

Step 6:

Spread half the mascarpone cream over the ladyfingers, sprinkle with coconut flakes, then repeat the layers.

Step 7:

Top with remaining cream, dust with cinnamon, and add a final layer of coconut flakes. Chill for at least 12 hours before serving.

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Tips and Tricks

Use room temperature mascarpone:

Cold mascarpone can be lumpy. Let it soften slightly for a smoother cream.

Don’t over-soak the ladyfingers:

A quick dip is enough—they’ll soften further as they chill.

Chill thoroughly:

This dessert needs time to set. Overnight chilling ensures perfect texture.

How to Serve

Garnish with fresh berries:

Add a pop of color and freshness with raspberries or mango slices.

Pair with coffee or espresso:

The classic tiramisu pairing works beautifully with this tropical version too.

Serve in individual glasses:

For a stylish presentation, layer the ingredients in clear glasses.

Make-Ahead and Storage

Perfect for prepping a day ahead:

This dessert tastes even better after 24 hours in the fridge.

Store covered in the fridge:

Keeps well for up to 3 days—just add fresh coconut flakes before serving.

Freezing is not recommended:

The texture of the cream and ladyfingers may change after thawing.

FAQ

1. Can I use regular milk instead of coconut milk?

Yes, but you’ll lose the signature coquito flavor. For best results, stick with coconut milk.

2. What’s the best rum for this recipe?

White rum like Bacardi works well, but spiced rum adds extra warmth.

3. Can I make this without eggs?

Yes! Replace the yolks with an extra ½ cup of coconut cream for a rich, egg-free version.

Whether you’re celebrating the holidays or just craving something decadent, this Coconut Rum Tiramisu is sure to become a new favorite. Its creamy layers and tropical flavors will transport you straight to paradise with every bite!