Ingredients
Scale
- 1 cup coconut cream
- 1 cup mascarpone cheese, at room temperature
- 1 cup strong brewed coffee, cooled
- 1/2 cup granulated sugar
- 1/2 cup coconut milk
- Ladyfingers (Savoiardi), high-quality
- 1 teaspoon ground cinnamon
Instructions
- Brew about 1 cup of strong coffee and allow it to cool completely. Once cooled, pour it into a shallow dish or bowl.
- In a large mixing bowl, combine 1 cup of coconut cream and 1 cup of mascarpone cheese. Using an electric mixer on medium speed, beat until smooth and creamy. Add in ½ cup of granulated sugar and mix until well blended.
- Pour in ½ cup of coconut milk into the mixture along with 1 teaspoon of ground cinnamon. Continue to mix until everything is combined smoothly.
- Take your ladyfingers one at a time and quickly dip them into the cooled coffee. Arrange them in a single layer at the bottom of your serving dish.
- Spread half of your creamy coconut mixture over the layer of dipped ladyfingers. Repeat by dipping another layer of ladyfingers in the coffee and placing them on top before adding the remaining creamy mixture.
- Cover with plastic wrap and refrigerate for at least four hours or overnight if you can wait.
Notes
Store Coquito Tiramisu in airtight containers.
Reheat individual servings briefly in microwave.
Serve with a sprinkle of cocoa.
Use quality rum for best flavor.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Method: Chill
Nutrition
- Calories: 300 kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 25mg