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Coquito Tiramisu

A luscious no-bake dessert fusing Puerto Rican Coquito flavors (coconut, rum, cinnamon) with the creamy layered structure of Italian Tiramisu.
Print Recipe
Prep Time 30 minutes
Total Time 6 hours 30 minutes
Servings: 9 squares
Course: Dessert
Cuisine: Fusion, Italian, Puerto Rican
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Coquito Soak
  • 1 cup canned coconut milk full fat
  • 0.5 cup sweetened condensed milk
  • 0.5 cup evaporated milk
  • 0.5 cup white or gold rum optional
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
Cream Filling
  • 16 oz mascarpone cheese cold
  • 1.5 cups heavy whipping cream very cold
  • 0.5 cup powdered sugar
  • 0.5 tsp coconut extract optional
Assembly
  • 24-30 ladyfingers (Savoiardi) hard crisp kind
  • 2 tbsp ground cinnamon for dusting
  • 0.5 cup shredded coconut sweetened

Equipment

  • 8x8 or 9x9 Baking Dish
  • Hand mixer or stand mixer
  • Mixing bowls
  • Whisk

Method
 

  1. In a shallow bowl, whisk together coconut milk, condensed milk, evaporated milk, rum, vanilla, cinnamon (1 tsp), and nutmeg to create the soak.
  2. In a large mixing bowl, beat mascarpone cheese and powdered sugar on medium speed until smooth (about 1 minute).
  3. Slowly add heavy whipping cream and coconut extract to the mascarpone. Whip on high speed until stiff peaks form.
  4. Quickly dip ladyfingers into the Coquito soak (1 second per side) and arrange a single layer in the bottom of your dish.
  5. Spread half of the mascarpone cream mixture evenly over the ladyfingers.
  6. Repeat with a second layer of dipped ladyfingers and the remaining cream filling on top.
  7. Dust the top generously with ground cinnamon and sprinkle with shredded coconut.
  8. Cover and refrigerate for at least 6 hours (preferably overnight) to allow layers to set and flavors to meld.

Notes

Ensure you use the hard, crunchy ladyfingers, not the soft cake type, or the dessert will be too soggy.