Description
A tropical twist on classic tiramisu, infused with coconut, rum, and cinnamon for a creamy, no-bake dessert.
Ingredients
Scale
- 5 eggs (yolks only)
- ½ cup powdered sugar (divided)
- 8 oz mascarpone
- ½ cup coconut cream
- 1 cup heavy cream
- 14 oz sweetened condensed milk (½ can)
- 13.5 oz coconut milk (divided)
- 12 oz evaporated milk (½ can)
- ½ cup rum
- 2 cups coconut flakes (divided)
- 1 tsp cinnamon
- 24 ladyfingers
Instructions
- Whisk egg yolks and ¼ cup powdered sugar until pale.
- Mix in mascarpone, coconut cream, and ½ can coconut milk.
- Whip heavy cream with remaining sugar; fold into mascarpone mix.
- Combine remaining milks, rum, and cinnamon for the soak.
- Dip ladyfingers briefly, then layer in dish.
- Spread half the cream, sprinkle coconut, and repeat layers.
- Chill 12+ hours before serving.
Notes
For a stronger rum flavor, add an extra tablespoon to the soak.
Keywords: coconut rum tiramisu, coquito tiramisu, tropical dessert, no-bake dessert, holiday dessert
