Coquito Tiramisu Recipe – Easy Coconut Rum Holiday Dessert

Posted on August 12, 2025

If you’re searching for the ultimate holiday showstopper, this Coquito Tiramisu recipe is about to make you the star of every holiday gathering! Imagine the creamy, coconutty richness of Puerto Rican coquito mingling with the dreamy, coffee-soaked layers of classic Italian tiramisu. The first time I made this, the kitchen smelled like the tropics met a cozy European café—honestly, it was the best of both worlds. Whether you’re hosting a big family feast or just want something special for a quiet night in, this coconut rum holiday dessert checks every box for indulgence, flavor, and pure festive joy.

Let’s face it: traditional tiramisu is already a crowd-pleaser, but when you add homemade coquito into the mix, it transforms into a next-level treat. Picture a dessert that’s creamy, boozy, and infused with cinnamon and nutmeg, layered with soft ladyfingers and a hint of espresso. It’s the kind of dish that has your guests sneaking back for seconds (or thirds!). Plus, it’s make-ahead friendly, which is a lifesaver during the busy holiday season. So grab your apron and get ready to whip up a dessert that’ll have everyone asking for the recipe.

Did you know coquito is often called “Puerto Rican eggnog,” but it’s dairy-based and loaded with coconut? Growing up, coquito was a must-have at every family celebration—especially Christmas and New Year’s. That first sip always meant the holidays had officially arrived. Now, pairing it with tiramisu adds a fun twist that keeps the spirit of both traditions alive. Let’s jump in and see why you’ll fall in love with this Coquito Tiramisu recipe!

Why You Will Love This Coquito Tiramisu Recipe

This Coquito Tiramisu isn’t just a dessert—it’s a full-blown holiday experience. The roots of coquito run deep in Puerto Rican culture, where it’s a symbol of togetherness and celebration. My family always made a huge batch of coquito to share with friends, and every glass felt like a warm hug. On the other hand, tiramisu is Italy’s gift to the world—a light, coffee-kissed treat that somehow manages to be both decadent and delicate.

Bringing these two classics together was a bit of an experiment at first. I wanted to capture the creamy coconut, vanilla, and cinnamon flavors of coquito, but also keep the signature coffee kick of tiramisu. After a few test rounds (and a couple of sugar rushes), I landed on a version that’s perfectly balanced. The coconut rum adds a gentle warmth without overpowering the dessert. Honestly, it’s like a holiday vacation in every bite!

What I love most is how this dessert has evolved. The first time, I made it as a Christmas Day treat, but it was such a hit, we started making it for New Year’s, birthdays, and even random Sunday dinners. It’s especially great during the winter months, when you need a burst of tropical comfort. The cinnamon and nutmeg in the coquito make it feel totally seasonal, yet the coconut keeps things light and refreshing.

There’s something special about sharing a dessert that bridges cultures and traditions. This Coquito Tiramisu recipe is more than just a mash-up—it’s a celebration of flavor, family, and the joy of trying something new. Whether you grew up with coquito, tiramisu, or both, this dessert will make you feel right at home around the holiday table.

Ingredient Discussion – Choosing and Substituting for the Perfect Coquito Tiramisu

Let’s break down the ingredients for this Coquito Tiramisu recipe so you can shop—and swap—with confidence. Each element plays a starring role, and picking the best makes all the difference.

Ladyfingers (Savoiardi): Go for crisp, store-bought Italian ladyfingers if you want that classic texture. I’ve tried both soft and crunchy kinds, and the crisp ones hold up best after soaking. If you need a gluten-free option, there are specialty brands out there (I like Schär). For a quick homemade hack, use sponge cake cut into fingers—but watch the soaking time!
Espresso or Strong Coffee: Freshly brewed espresso is ideal for richness, but strong coffee works in a pinch. If you’re sensitive to caffeine or making this for kids, try decaf—it still gives that deep flavor. Instant espresso powder dissolved in hot water is a solid backup, and it keeps things easy.
Coquito: This is the magic ingredient! You’ll need homemade coquito (see note below) or a good-quality store-bought version. Look for brands with real coconut milk and spices—avoid anything with artificial flavor. If you’re dairy-free, coconut milk-based vegan coquito recipes work just as well. Chilling the coquito helps the cream whip up nicely.
Mascarpone Cheese: This creamy Italian cheese is essential for tiramisu’s dreamy texture. Choose a fresh, high-quality mascarpone—BelGioioso is my go-to. If you’re in a pinch, full-fat cream cheese (softened) can be subbed, but you’ll lose a bit of that signature silkiness.
Heavy Cream: Use cold, full-fat heavy cream for the fluffiest result. Store brands work fine, but organic heavy cream whips up extra thick. Keep it very cold for the best whip. For a dairy-free version, coconut cream from a can is a great swap—just chill and scoop out the solid part.
Egg Yolks: Traditional tiramisu uses raw yolks for richness. If you’re worried about food safety, use pasteurized eggs or skip the yolks and add an extra scoop of mascarpone. I’ve made it both ways, and honestly, it’s delicious either way.
Sugar: Regular granulated sugar dissolves best. If you want a less-sweet dessert, reduce the sugar by a tablespoon or two. Coconut sugar works for a subtle caramel note, but it will darken the cream.
Coconut Rum: Malibu and Don Q Coco are popular choices, but any coconut-flavored rum works. For a non-alcoholic version, use coconut extract and a splash of coconut milk.
Ground Cinnamon and Nutmeg: These spices make the coquito shine! Freshly grated nutmeg gives a warm, aromatic kick. Don’t skip them—they’re what make this dessert feel like the holidays.
Cocoa Powder: Dusting the top with unsweetened cocoa is classic. Dutch process cocoa is my favorite for its rich color and smooth flavor.

Seasonal Note: During the holidays, fresh nutmeg and cinnamon sticks are everywhere, and they make a difference if you have a microplane. In warmer months, you can lighten things up by using less spice and more coconut extract.

Storage Tips: Keep mascarpone and heavy cream refrigerated until right before using. Ladyfingers store well in a cool, dry pantry. Homemade coquito lasts up to a week in the fridge (if it lasts that long!).

Equipment Needed for Making Coquito Tiramisu

Good news—this Coquito Tiramisu recipe doesn’t require fancy gadgets! Here’s what you’ll need:

Mixing Bowls: At least two medium to large bowls for whipping cream and mixing mascarpone. Glass or stainless steel works best.
Electric Mixer or Stand Mixer: Whipping cream by hand is possible, but an electric mixer saves tons of time. I’ve used a hand whisk in a pinch, but your arm might regret it!
9×9-inch Baking Dish (23×23 cm): A square glass or ceramic dish is perfect for layering. Any shallow casserole works. If you only have a rectangular dish, just arrange the ladyfingers to fit.
Measuring Cups and Spoons: Precise measurements matter for the creamy filling, so don’t eyeball it here.
Spatula: For folding the cream into the mascarpone gently—don’t use a whisk or it’ll deflate.
Fine Mesh Sieve: For dusting the cocoa powder evenly on top. Honestly, a tea strainer works just as well.
Coffee Maker or Espresso Machine: For brewing the coffee or espresso. A stovetop moka pot works great, too. Instant espresso is a solid backup if you’re short on time.

If you’re on a budget, most dollar stores carry sturdy mixing bowls and spatulas. Just avoid plastic bowls for whipping cream—they can hold onto grease and make it harder to get stiff peaks. I always wipe my mixer attachments with a little vinegar to make sure there’s no leftover fat (learned that the hard way when my cream refused to whip!).

Preparation Method – Step-by-Step for Coquito Tiramisu

Brew the Coffee:
- Brew 1 cup (240 ml) strong espresso or coffee. Let it cool to room temperature. Add 2 tablespoons (30 ml) coconut rum to the coffee and stir.
- Tip: If you’re in a rush, cool the coffee quickly by pouring it into a shallow dish and popping it in the freezer for 5 minutes.
Whip the Cream:
- In a cold mixing bowl, whip 1 cup (240 ml) heavy cream to stiff peaks (about 2-3 minutes with an electric mixer).
- Set aside in the fridge.
- Warning: Don’t overwhip, or you’ll get butter! Stop as soon as it holds a peak.
Prepare the Mascarpone Mixture:
- In another bowl, whisk 4 large egg yolks (or use pasteurized) with 1/2 cup (100 g) sugar until thick and pale (about 2 minutes).
- Add 1 cup (240 ml) coquito, 1/2 teaspoon ground cinnamon, and a pinch of freshly grated nutmeg. Blend until smooth.
- Fold in 8 ounces (225 g) mascarpone cheese gently with a spatula until just combined.
Combine the Cream and Mascarpone Mixtures:
- Gently fold the whipped cream into the mascarpone mixture in two additions. Use a spatula and light motions—don’t overmix, or you’ll lose the airy texture.
- The filling should be smooth, light, and just a bit fluffy.
Dip the Ladyfingers:
- Quickly dip each ladyfinger (about 24, or as needed) into the cooled coffee-rum mix—just 1-2 seconds per side. Lay them in a single layer in your baking dish.
- Note: Don’t soak—if they get too wet, they’ll fall apart! They should be moist but still hold shape.
Assemble the Layers:
- Spread half of the mascarpone-coquito mixture over the ladyfingers. Smooth with a spatula.
- Add another layer of dipped ladyfingers, then the rest of the cream mixture.
- Finish with a smooth top.
Chill:
- Cover tightly with plastic wrap and chill for at least 6 hours (overnight is even better). This lets the flavors meld and the dessert set up properly.
- Note: If you cut too soon, it might be runny. Patience pays off!
Finish and Serve:
- Just before serving, sift a generous layer of unsweetened cocoa powder over the top using a fine-mesh sieve.
- Garnish with a sprinkle of cinnamon or a little toasted coconut if you like.
- Slice into squares and serve chilled.

Personal tip: If you’re prepping ahead, make the tiramisu the night before and add the cocoa right before serving for the freshest look. The creaminess and hint of coconut rum only get better with time!

Cooking Tips & Techniques for the Perfect Coquito Tiramisu

Here’s where a few pro moves and real-life lessons come in handy. First, don’t over-soak your ladyfingers—they can turn to mush faster than you’d think. Just a quick dip is all you need. I’ve learned this the hard way (trust me, spooning tiramisu soup isn’t as fun as it sounds!).

When whipping cream, make sure everything is cold—bowl, beaters, and cream. I’ve even popped the bowl in the freezer for 10 minutes. If your cream won’t whip, there may be a bit of fat left over in the bowl (wipe with vinegar and dry before using).

Folding the whipped cream into the mascarpone mixture is about patience and a gentle hand. Use a spatula and light, circular motions. Overmixing makes the filling dense.

If you’re multitasking, have all your ingredients pre-measured—mise en place is your best friend for this recipe. You can brew the coffee while whipping the cream, and prep the mascarpone base while the ladyf