Description
This festive coconut rum coquito tiramisu blends creamy mascarpone, espresso-soaked ladyfingers, and warm spices for a tropical no-bake holiday treat.
Ingredients
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
Optional toppings: toasted coconut flakes, ground cinnamon
Instructions
In a shallow bowl, mix coquito, espresso, and coconut rum. Set aside.
In a large mixing bowl, beat mascarpone with powdered sugar, vanilla, cinnamon, and nutmeg until smooth.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the mascarpone mixture to keep it light.
Quickly dip each ladyfinger in the coquito mixture and layer in the bottom of a serving dish.
Spread half of the mascarpone cream over the ladyfingers and smooth evenly.
Repeat with another layer of dipped ladyfingers and the remaining cream.
Smooth the top, dust with cinnamon, and sprinkle toasted coconut flakes if using.
Cover and refrigerate for at least 4 hours or overnight.
Notes
Add a splash of dark or spiced rum for a deeper flavor.
No coquito? Combine coconut milk, sweetened condensed milk, cinnamon, and nutmeg as a substitute.
For a non-alcoholic version, use coconut cream and decaf espresso.
Serve in individual jars or glasses for a festive presentation.
Toast coconut flakes in a dry skillet until golden for garnish.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake / Layered
- Cuisine: Fusion / Puerto Rican-Inspired
