Description
A festive tiramisu inspired by Puerto Rican coquito, featuring creamy coconut layers, a hint of rum, and espresso-soaked ladyfingers. Perfect for holiday dinners or any time you want a tropical twist on a classic dessert.
Ingredients
Scale
- 24 ladyfingers
- 1 ½ cups (360ml) strong brewed espresso, cooled
- 1 cup (240ml) coquito mix (homemade or store-bought)
- 1 cup (240ml) heavy cream, whipped to soft peaks
- 8 oz (225g) mascarpone cheese, fresh and full-fat
- ½ cup (120ml) sweetened condensed milk
- ½ cup (120ml) coconut cream, shaken well
- 3 tablespoons (45ml) rum (dark or white)
- 1 teaspoon vanilla extract
- Unsweetened cocoa powder, for dusting
- ¼ cup (20g) shredded toasted coconut (optional)
Instructions
- Prepare the espresso and soaking liquid: Brew espresso and let cool. Mix cooled espresso with 2 tablespoons rum in a shallow bowl. Set aside.
- Make the creamy coconut layer: Whisk mascarpone, sweetened condensed milk, coconut cream, remaining 1 tablespoon rum, and vanilla extract until smooth. Whip heavy cream to soft peaks separately, then gently fold into mascarpone mixture until creamy.
- Assemble the tiramisu: Quickly dip each ladyfinger into espresso-rum mixture for 1-2 seconds. Line bottom of baking dish with soaked ladyfingers. Spread half the creamy coconut mixture over them. Repeat with another layer of soaked ladyfingers and top with remaining cream.
- Chill and set: Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Finish and serve: Dust top with unsweetened cocoa powder using a fine mesh sieve. Sprinkle toasted shredded coconut if desired. Slice and serve chilled.
Notes
Do not over-soak ladyfingers to avoid sogginess. Use fresh mascarpone and heavy cream for best creaminess. Chill at least 4 hours or overnight for best texture. Toast shredded coconut in a dry skillet for added crunch and flavor. Adjust rum to taste. Can substitute mascarpone with cream cheese and sour cream if needed.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: Puerto Rican
Nutrition
- Serving Size: 1 slice (1/8 of the
- Calories: 320
- Sugar: 20
- Sodium: 110
- Fat: 16
- Saturated Fat: 12
- Carbohydrates: 35
- Protein: 6
Keywords: Coquito tiramisu, coconut tiramisu, holiday dessert, creamy coconut layers, rum tiramisu, espresso tiramisu, Puerto Rican dessert