Coconut Rum Coquito Tiramisu

Why You’ll Love This Recipe

I love this dessert because it’s the best of both worlds — the warmth and depth of espresso and cinnamon, and the tropical creaminess of coconut and rum. The coquito adds a silky, spiced richness that turns the mascarpone filling into something magical. It’s perfect for holidays, potlucks, or any celebration where I want to serve something special without the stress of baking.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup coquito (store-bought or homemade)

• 1/2 cup strong brewed espresso, cooled

• 1/4 cup coconut rum

• 24 ladyfinger cookies (savoiardi)

• 8 oz mascarpone cheese

• 1 cup heavy whipping cream

• 1/3 cup powdered sugar

• 1/2 teaspoon cinnamon

• 1/4 teaspoon nutmeg

• 1 teaspoon vanilla extract

• Toasted coconut flakes and ground cinnamon for topping (optional)

directions

1. I start by mixing the coquito, cooled espresso, and coconut rum in a shallow bowl. I set it aside to use as the soaking liquid.

2. In a large bowl, I beat the mascarpone with powdered sugar, vanilla extract, cinnamon, and nutmeg until it’s smooth and fragrant.

3. In a separate bowl, I whip the heavy cream until stiff peaks form.

4. I gently fold the whipped cream into the mascarpone mixture, making sure it stays airy and fluffy.

5. I quickly dip each ladyfinger into the coquito mixture — just enough to soak without falling apart — and lay them in the bottom of my serving dish.

6. I spread half of the mascarpone cream mixture over the soaked ladyfingers and smooth it out evenly.

7. I repeat with another layer of dipped ladyfingers, then add the rest of the cream on top.

8. I smooth the top layer and dust it with cinnamon. For a festive touch, I sprinkle on toasted coconut flakes before covering.

9. I refrigerate the tiramisu for at least 4 hours or overnight to let the flavors set.

Servings and timing

This tiramisu makes 8 servings and comes together in just 25 minutes, plus at least 4 hours of chilling time. I like to prepare it the night before a gathering so it’s ready to serve when the time comes.

Variations

• I sometimes add a splash of dark rum or spiced rum to the soaking liquid for extra depth.

• If I don’t have coquito on hand, I mix coconut milk with sweetened condensed milk, cinnamon, and nutmeg as a quick substitute.

• For a non-alcoholic version, I skip the rum and use decaf espresso with coconut cream.

• I make this into individual portions using small cups or jars for an elegant presentation.

storage/reheating

I store the tiramisu covered in the refrigerator for up to 3 days. Since it’s meant to be served cold, I don’t reheat it — I just keep it chilled and slice when ready. The texture holds up beautifully, and the flavors deepen over time.

FAQs

What is coquito, and can I use a homemade version?

Coquito is a Puerto Rican holiday drink made with coconut milk, condensed milk, cinnamon, and rum. I love using a homemade version, especially when I want more control over sweetness and spice.

Can I make this tiramisu alcohol-free?

Yes, I leave out the coconut rum and use alcohol-free coquito or substitute it with spiced coconut milk. I also make sure the espresso is decaf if serving to kids.

Do I have to use mascarpone?

Mascarpone gives it the authentic tiramisu texture, but I’ve also used full-fat cream cheese in a pinch. It’s slightly tangier, but still delicious.

Can I use store-bought ladyfingers?

Absolutely. I use dry, crisp ladyfingers (savoiardi) for best results. They soak up the liquid quickly without getting too mushy.

How do I toast the coconut flakes?

I spread them on a dry skillet over medium heat and stir until golden brown, about 2–3 minutes. It adds a toasty, nutty flavor that complements the dessert.

Conclusion

Coconut Rum Coquito Tiramisu is the kind of dessert I make when I want to wow a crowd with minimal effort. It brings together tropical warmth, creamy indulgence, and holiday spirit all in one layered treat. Whether I’m serving it after a festive meal or just indulging in something sweet and memorable, this tiramisu always delivers big flavor with a fun twist.