Description
A tropical twist on the classic Italian dessert, Coconut Rum Tiramisu features layers of espresso-soaked ladyfingers, coconut rum-infused mascarpone cream, and toasted coconut. No baking required — just chill and enjoy!
Ingredients
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1 cup strong brewed espresso or coffee, cooled
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½ cup coconut rum (e.g., Malibu or coquito)
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8 oz mascarpone cheese
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1 cup coconut cream (unsweetened)
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½ cup powdered sugar
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1 cup whipped cream or coconut whipped topping
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1 pack ladyfingers (savoiardi)
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½ cup toasted coconut flakes (optional)
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Cocoa powder or lime zest for garnish (optional)
Instructions
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Prepare coffee-rum mix: Combine cooled espresso and coconut rum in a shallow bowl.
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Make cream filling: Whisk mascarpone, coconut cream, and powdered sugar until smooth. Gently fold in whipped cream.
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Layer: Dip ladyfingers briefly in the coffee-rum mix and layer in a 9×9-inch dish. Spread half the cream mixture on top.
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Repeat: Add another layer of soaked ladyfingers and the remaining cream.
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Chill: Cover and refrigerate for at least 4 hours, preferably overnight.
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Garnish: Dust with cocoa powder, lime zest, or toasted coconut flakes before serving.
Notes
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Use coquito instead of coconut rum for a sweeter, spiced version.
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Don’t over-soak the ladyfingers; a quick dip is enough.
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Can be made 1–2 days ahead — it tastes even better after sitting!
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For a vegan version, use dairy-free mascarpone and coconut whipped cream.
- Prep Time: 20 minutes
- Cook Time: 0 minutes (no bake)
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian–Caribbean Fusion
Nutrition
- Calories: 340–370 kcal
- Sugar: 16g
- Sodium: 60mg
- Fat: 22g
- Saturated Fat: 15g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g