If you showed up at my place unannounced in December and asked what dessert I was hiding, there is a suspiciously high chance I would pull a pan of Coquito (Coconut Rum) Tiramisu form the fridge with a grin. The first time I made it, my cousin said it tasted like a tropical hug met a fancy cafe dessert, which is a weird image I know, but it stuck. Also, full disclosure, I once tried to photograph it before it chilled and it slumped like a sleepy kitten. Lesson learned, and now we laugh about it every single time.

Okay, story time

We were hosting a little holiday potluck and I was torn between a classic Italian tiramisu and a batch of coquito. So I did both in one dish because why choose. The apartment smelled like coffee and cinnamon, the neighbor put on salsa, and I swear even the spoons looked happy. I kept tasting the cream, then the soak, then the cream again; on second thought, I probably tasted too much. No regrets.

Why I keep making this

I make this when I want a showstopper that can nap in the fridge all day. No oven, no stress, just chill.
My family goes a little wild for the coconut rum and coffee combo. It feels festive without being fussy, which is my vibe.
When I am short on time, I use store bought coquito and nobody complains. If they did, I would hand them a whisk.
The texture is cloud like, and actually, I find it works better if it rests overnight. Patience is delicious.
Minor gripe I solved: I used to oversoak the ladyfingers. Sog city. Now they get a quick dip and it is perfect.

What you need, and what I swap

24 to 30 crisp ladyfingers, the Italian Savoiardi kind. My grandmother always insisted on one particular brand, but honestly any version works fine.
1 cup strong espresso or very strong coffee, cooled. I sometimes use instant espresso when I am in a hurry and it is totally fine.
About 2 cups coquito, cooled. Use homemade or store bought. If you want quick homemade, blend 1 can coconut milk about 400 ml, 1 cup cream of coconut, 1 can evaporated milk, 1 to 1 and a half cups sweetened condensed milk to taste, 1 cup white rum or to taste, 1 teaspoon vanilla, 1 teaspoon ground cinnamon, a pinch of nutmeg, and a pinch of salt. You will have extra for sipping, which is the point.
500 g mascarpone, chilled. If mascarpone is tricky to find, you can use 400 g mascarpone plus 100 g cream cheese. Not traditional, but it works.
1 and 1 quarter cups heavy cream about 300 ml, very cold.
1 third cup sugar about 65 g. I go a touch lighter if my coquito is very sweet.
1 teaspoon vanilla extract and a tiny pinch of salt.
Unsweetened cocoa powder for dusting, a handful of toasted coconut flakes, and a little grated dark chocolate if you are feeling fancy.

If you want a solid coquito reference, I like this thorough guide from Serious Eats. And if you are curious about pulling good espresso at home, The Kitchn has a friendly tutorial. In a pinch, I have even baked my own sponge fingers using this recipe, but store bought is my usual.

How I put it together

Chill the mixing bowl. Pop your bowl and beaters in the fridge for ten minutes. Cold tools make fluffy cream, and fluffy cream makes happy people.
Whip the cream. Add heavy cream, half the sugar, and a pinch of salt. Beat to soft peaks. Not stiff, not runny, just cloud like. This is where I usually sneak a taste.
Loosen the mascarpone. In a separate bowl, whisk mascarpone with the remaining sugar and vanilla until smooth and glossy. Do not overmix or it can turn grainy; if it does, a spoonful of cream and a gentle stir usually calms it down.
Fold. Add the whipped cream to the mascarpone in two additions, folding gently until no streaks remain. It should look like silk.
Mix the soak. Stir together your cooled espresso and cooled coquito. I like a three to one ratio coquito to coffee, but you can go half and half if you want a stronger coffee kick.
Dip and layer. Quickly dip each ladyfinger in the coquito coffee mixture for about one second per side. Do not linger, they drink fast. Line the bottom of a 9 inch square dish with a snug layer, then spread half of the mascarpone cream over the top.
Repeat. Another layer of dipped ladyfingers, then the rest of the cream. Smooth the top with a spatula, or not, rustic swirls are pretty.
Chill. Cover and refrigerate at least 6 hours, but overnight is better. Do not worry if it looks a bit wobbly at this stage, it always does.
Finish. Right before serving, dust with cocoa, sprinkle toasted coconut, and shave a little dark chocolate. A light flutter of cinnamon is lovely too.

Little notes from me to you

Warm coffee will deflate the cream layer. Ask me how I know.
If your coquito is very sweet, cut the sugar in the cream or add a splash of extra espresso to balance.
Non alcoholic version is easy. Swap the rum coquito for a coconut milk mixture with vanilla and cinnamon, then add more coffee for oomph.
I think this tastes better the next day when the flavors have had time to mingle like old friends.

Variations I tried so you do not have to wonder

Mocha coconut version. Added 2 tablespoons of cocoa to the cream and used a stronger coffee ratio. Very good, like a tuxedo at the beach.
Vegan trial. Used coconut cream whipped with powdered sugar, plus a cashew mascarpone. Nice, lighter, but it sets softer. Still tasty.
Pineapple idea. I thought a splash of pineapple juice would be fun. It tasted fine but made the soak too watery. I would skip that one.
Gluten free swap. Used gluten free ladyfingers and it worked a treat, just dip even faster because they soften quickly.

Gear I grab, and what I do if I do not have it

Hand mixer or stand mixer for the cream. If you do not have one, a sturdy whisk, a big bowl, and a good playlist will get you there.
9 inch square baking dish or a similar size. No dish, no problem, build it in 6 to 8 small glasses for cute little portions.
Fine mesh sieve for cocoa. Or just tap the side of a spoon and call it rustic.

Stash it in the fridge

Keep it covered in the refrigerator for up to 3 days. The layers hold nicely and the flavor deepens. Though honestly, in my house it never lasts more than a day. You can chill slices individually for tidy servings. Freezing works in a pinch for about a month, but the cream can weep a bit after thawing, so I only do that for leftovers.

How I like to serve it

I dust with cocoa, add a whisper of cinnamon, and scatter toasted coconut like confetti. Then I pour tiny glasses of coquito and a round of cafecito for the table. If it is Sunday, we put on music and let everyone cut their own slice, family style. There is always that one person who goes back with a fork and pretends they are evening the edges. It might be me.

Pro tips learned the hard way

I once tried rushing the chill time and regretted it because the layers slid around. Give it time to set.
I dunked ladyfingers too long and ended up with pudding tracks. Quick dip is the move, like in and out.
I used hot coffee once. The cream got weird and slightly grainy. Cool everything, always.
Actually, I find it works better if I sweeten the cream lightly and let the coquito carry most of the sweetness.

FAQ, straight from my inbox and group chats

Can I make Coquito Coconut Rum Tiramisu without alcohol
Yep. Use coconut milk with vanilla and cinnamon in place of coquito, and add extra coffee or a splash of coconut water for body. Still lush.

Do I have to use espresso
Nope. Strong coffee is fine. If all you have is instant, go a bit stronger than the label suggests and you are golden.

Can I use cream cheese instead of mascarpone
You can, but go gentle. Mix 400 g mascarpone with 100 g cream cheese, or if you only have cream cheese, loosen it with a couple spoonfuls of cream so its silky.

What if my cream turned grainy
It probably got overmixed or warmed up. Fold in a splash of cold cream and stir softly. It usually smooths out.

How far ahead can I make this
One day ahead is prime. Two days is still good, just hold the cocoa dusting until right before serving.

Is dusting with cocoa necessary
Not mandatory, but it balances the sweetness and looks sharp. You could use grated dark chocolate instead, which I love.

Can kids eat this
If you use alcoholic coquito, there is rum in the soak, so no. Make the non alcoholic version for them and everyone gets a slice.

Quick digression before I forget. If you ever drop a ladyfinger and it snaps, do not toss it. I tuck broken pieces in the corners, they fit like puzzle bits and nobody notices. Also, I keep a backup spoon near the cocoa because somehow that one disappears every time. No idea why, y’all.