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Coconut Rum (Coquito) Tiramisu

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A delightful twist on classic tiramisu, this Coconut Rum (Coquito) Tiramisu features rich, creamy layers with tropical coconut flavors and a hint of rum.

Ingredients

Scale
  • 5 eggs
  • 1/2 cup powdered sugar
  • 8 oz mascarpone
  • 1/2 cup coconut cream
  • 1 cup heavy cream
  • 14 oz sweetened condensed milk
  • 13.5 oz coconut milk
  • 12 oz evaporated milk
  • 1/2 cup rum
  • 2 cups coconut flakes
  • 1 tsp cinnamon
  • 24 ladyfingers

Instructions

  1. Prepare the eggs by separating the egg yolks from the egg whites.
  2. Mix the egg yolks with 1/4 cup of powdered sugar until pale yellow.
  3. Add mascarpone, coconut cream, and half a can of coconut milk to the sugar mixture and blend.
  4. Whip 1 cup of heavy cream with 1/4 cup of powdered sugar until stiff peaks form.
  5. Combine the whipped cream into the mascarpone mixture gently.
  6. Prepare the coquito mixture by mixing condensed milk, evaporated milk, remaining coconut milk, rum, and cinnamon.
  7. Prepare the ladyfingers according to the size of the pan.
  8. Dip each ladyfinger briefly into the coquito mixture.
  9. Line the pan with the dipped ladyfingers.
  10. Layer half of the cream mixture over the ladyfingers.
  11. Add 1 cup of coconut flakes over the cream.
  12. Build a second layer with remaining ladyfingers, followed by the rest of the cream mixture.
  13. Top with cinnamon and remaining coconut flakes.
  14. Chill in the refrigerator for at least 12 hours.

Notes

For a richer flavor, consider adding chocolate ganache or experimenting with different flavored liqueurs.

Nutrition

Keywords: tiramisu, coconut, dessert, rum, holiday dessert

Find it online: https://dishfoody.com/coconut-rum-tiramisu-coquito/