Coquito Tiramisu

1 tiramisu
35 min

Coquito is a Puerto-Rican holiday staple. Similar to eggnog, it is a thick, boozy coconut-based drink, spiked with rum and cinnamon. In this recipe, classic tiramisu gets a tropical makeover and traditional lady finger cookies are soaked in a creamy, coconut and rum, Coquito-inspired, mixture. The soaked cookies are then layered between homemade sabayon (or zabaglione in Italian), a creamy, egg egg yolk-based custard that is combined with a sweetened mascarpone whipped cream. The whole thing is topped with toasted coconut and sprinkled with cinnamon. One bite and you'll never go back to the traditional tiramisu.

Recipe details
  • 1  tiramisu
  • Prep time: 20 Minutes Cook time: 15 Minutes Total time: 35 min
Show Nutrition Info
Hide Nutrition Info

  • 4 egg yolks
  • 1 cup (50 g) granulated sugar
  • 1/4 cup (78 g) sweetened condensed milk
  • 3/4 cup (170 g) heavy cream
  • 1 cup (8 oz) mascarpone cheese
  • 2 tsp vanilla extract, divided
  • 1 15-oz can Creme de Coco
  • 1/4 cup dark or spiced rum
  • 1/2 cup full-fat coconut milk
  • two 7-oz packages lady finger cookies
  • 1/4 cup toasted coconut, for topping
  • ground cinnamon

Combine egg yolks, sugar, and 1 tsp vanilla extract in a heat-proof bowl and set over a pot of simmering water. Cook, whisking regularly, until the mixture is thickened and pale, warm to the touch, and sugar granules have dissolved.
Meanwhile, combine heavy cream and sweetened condensed milk in the bowl of a stand mixer fitted with the whisk attachment. Whip on medium-high speed until soft peaks form. Add the mascarpone cheese and whip again until completely combined and mixture is light and smooth.
Remove the egg yolks from the double boiler and gently fold whipped mascarpone mixture into the egg mixture, until no streaks remain. Set aside.
In a large glass measuring using an immersion blender, or in a high-speed blender, combine creme de coco, coconut milk, rum and 1 tsp vanilla extract. Blend until smooth and then transfer to a shallow bowl.
Dip each lady finger in the coconut milk mixture, coating completely, and lay them in an even layer in the bottom of your dish. Drizzle about a 1/4 cup of liquid over the lady finger layer and then spread 1/2 of the mascarpone mixture in an even layer on top. Repeat this process with one more layer of lady fingers and the remaining mascarpone cream.
Cover tightly and refrigerate for at least 6 hours, preferably overnight. When you are ready to serve, sprinkle the top with toasted coconut and dust with a bit of ground cinnamon.
Gathered at my Table
Want more details about this and other recipes? Check out more here!