Coquito Tiramisu

The first time I tasted Coquito Tiramisu, it was at a Nochebuena dinner in Bayamón, Puerto Rico. I was twenty-three, barely speaking Spanish, sitting with friends of friends of friends, and one of the aunties handed me a chilled square of what looked like traditional tiramisu. One bite, and I froze mid-chew.

Coconut. Cinnamon. That unmistakable coquito richness. And then—mascarpone. It wasn’t just dessert. It was a story.

Now, years later and back in my Texas kitchen, this dessert is a holiday ritual for my family—my version’s alcohol-free, kid-approved, and packed with the same soul that wowed me at that Puerto Rican table. This Coquito Tiramisu is my fusion love letter: a Christmas miracle layered with coconut, cinnamon, espresso, and tenderness.

What Is Coquito Tiramisu?

Coquito Tiramisu is a cross-cultural dessert that blends the rich coconut-and-cinnamon flavor of Puerto Rican coquito with the layered elegance of Italian tiramisu. Instead of espresso and liqueur alone, ladyfingers are soaked in creamy coquito (rum optional), then layered with mascarpone filling and dusted with cocoa.

It’s creamy. It’s spiced. It’s the ultimate holiday indulgence—with or without alcohol.

Why You’ll Love This Coquito Tiramisu

• Rich and indulgent with no baking required
• Easily made alcohol-free for all ages
• Perfect for Christmas, New Year, or any winter gathering
• Combines two iconic holiday flavors into one unforgettable dessert
• Make-ahead friendly—actually better overnight!

Tips for Making the Best Coquito Tiramisu

• Make your coquito in advance. Let it chill for at least 4 hours or overnight.
• Use high-quality mascarpone. It makes the filling silky and light.
• Don’t oversoak ladyfingers. A quick dip is all they need.
• Chill overnight. This allows the flavors to deepen and layers to set.
• Add shredded coconut between layers for texture.

Tools You’ll Need

• Electric mixer
• 9×9” or 8×8” glass dish
• Shallow bowl for dipping
• Silicone spatula
• Sifter for cocoa
• Whisk
• Piping bag (optional, for top decoration)

Ingredients

For the Coquito (alcohol-free):

• 1 cup coconut milk
• 1 cup evaporated milk
• 1/2 cup sweetened condensed milk
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon vanilla extract

For the Tiramisu:

• 1 package (about 24) ladyfinger cookies
• 1 cup coquito (see above)
• 1 cup heavy whipping cream
• 8 oz mascarpone cheese
• 1/3 cup powdered sugar
• 1/2 teaspoon vanilla extract
• Unsweetened cocoa powder (for dusting)
• Optional: toasted coconut flakes for topping

Step-by-Step Instructions

1. Make the coquito:
   In a blender, combine coconut milk, evaporated milk, condensed milk, cinnamon, nutmeg, and vanilla. Blend until smooth. Chill for at least 4 hours.
2. Whip the cream:
   In a chilled bowl, whip heavy cream with powdered sugar until soft peaks form.
3. Prepare the mascarpone layer:
   In a separate bowl, whisk mascarpone with vanilla until smooth. Fold in the whipped cream gently until well combined.
4. Layer the tiramisu:
   Dip ladyfingers quickly into the coquito (don’t soak). Line the bottom of your dish with a layer of dipped cookies.
5. Add mascarpone layer:
   Spread half of the mascarpone mixture over the ladyfingers.
6. Repeat:
   Add another layer of dipped ladyfingers, then the remaining mascarpone.
7. Chill & dust:
   Cover and chill overnight. Just before serving, dust with cocoa powder and top with toasted coconut, if desired.

You Must Know

• This version is alcohol-free, but you can add 1–2 tablespoons of white or spiced rum to the coquito if desired.
• It’s even better on day two, once the ladyfingers fully absorb the coquito.
• Want to wow a crowd? Pipe stars of cream on top before dusting with cocoa.

Top Tips for Perfecting Your Coquito Tiramisu

• Use firm ladyfingers so they don’t get soggy.
• Don’t use room-temp coquito—it must be chilled.
• Gently fold whipped cream into mascarpone to keep it light.

Storing and Reheating Tips

• Store: Tightly covered in the fridge for up to 4 days.
• Freeze: You can freeze portions, though the texture may soften slightly upon thawing.
• Serve chilled. Do not reheat.

Helpful Notes

• Gluten-free ladyfingers work well here, but dip even quicker!
• Swap mascarpone for a dairy-free cream cheese + coconut whipped cream for a vegan version.
• Add a pinch of clove for a deeper holiday spice.

Tips from Well-Known Chefs

“When working with layered no-bake desserts, rest time is key. Let it chill long enough for the magic to happen.” – Duff Goldman

“Blending cultures through food is how you tell your story without saying a word.” – Carla Hall

Common Mistakes to Avoid

• Oversoaking ladyfingers makes them mushy. A 1–2 second dip is plenty.
• Using warm coquito ruins texture and soak. Chill it first!
• Skipping the overnight chill. Tiramisu needs time to set.

FAQs

Q: What is Coquito Tiramisu?
A: It’s a Puerto Rican-Italian fusion dessert that combines coconut-based coquito with the layered creaminess of classic tiramisu.

Q: Does Coquito Tiramisu contain alcohol?
A: It can, but this recipe uses a non-alcoholic coquito. Add rum if you prefer!

Q: Can I make Coquito Tiramisu ahead of time?
A: Yes! It’s best when made a day ahead and chilled overnight.

Q: What kind of rum is best for Coquito Tiramisu?
A: White or spiced rum, if using. Choose your favorite, or skip it for a kid-friendly version.

Q: Can I freeze Coquito Tiramisu?
A: Yes, but the texture may soften slightly. It’s best enjoyed fresh and chilled.

Conclusion

Coquito Tiramisu is more than dessert—it’s a celebration of flavor, tradition, and togetherness. It’s where Puerto Rican holiday cheer meets Italian elegance, and every bite brings you closer to the heart of the season. Whether you serve it at Nochebuena, Christmas brunch, or just because it’s Tuesday, this dish will become a tradition at your table—just like it is at mine.

Coquito Tiramisu

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• Author: Kelly Merritt
• Total Time: 20 minutes + chilling
• Yield: 9 servings 1x
• Diet: Vegetarian

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Description

This Coquito Tiramisu is a no-bake holiday dessert that blends Puerto Rican coquito with Italian tiramisu. Creamy, coconut-spiced, and alcohol-optional, it’s the perfect Christmas or New Year’s treat.

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Ingredients

Scale 1x2x3x

• For the Coquito (alcohol-free):
• 1 cup coconut milk
• 1 cup evaporated milk
• 1/2 cup sweetened condensed milk
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon vanilla extract
• For the Tiramisu:
• 1 package (about 24) ladyfinger cookies
• 1 cup prepared coquito
• 1 cup heavy whipping cream
• 8 oz mascarpone cheese
• 1/3 cup powdered sugar
• 1/2 teaspoon vanilla extract
• Unsweetened cocoa powder, for dusting
• Optional: toasted coconut flakes, for garnish

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Instructions

1. Blend coconut milk, evaporated milk, condensed milk, cinnamon, nutmeg, and vanilla until smooth. Chill at least 4 hours.
2. Whip heavy cream with powdered sugar until soft peaks form.
3. Whisk mascarpone with vanilla until smooth. Fold in whipped cream gently.
4. Dip ladyfingers briefly into chilled coquito. Line the bottom of a square dish.
5. Spread half of mascarpone mixture over the ladyfingers.
6. Repeat layers with dipped ladyfingers and remaining mascarpone cream.
7. Cover and chill overnight. Before serving, dust with cocoa powder and garnish with toasted coconut if desired.

Notes

• For a traditional version, add 1–2 tablespoons of white or spiced rum to the coquito.
• Gluten-free ladyfingers can be used, but dip them quickly to avoid sogginess.
• Best served after 12–24 hours of chilling for maximum flavor.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Bake
• Cuisine: Puerto Rican-Italian Fusion

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 22
• Sodium: 95
• Fat: 19
• Saturated Fat: 12
• Unsaturated Fat: 6
• Trans Fat: 0
• Carbohydrates: 30
• Fiber: 1
• Protein: 6
• Cholesterol: 65

Keywords: Coquito Tiramisu, holiday dessert, coconut tiramisu, Puerto Rican tiramisu, alcohol free tiramisu

Kelly Merritt