Description
Experience a delightful fusion of Puerto Rican coquito and Italian tiramisu with this non-alcoholic Coconut Rum Extract Coquito Tiramisu. Each layer offers a creamy, tropical richness that is perfect for any gathering.
Ingredients
- Ladyfingers
- Mascarpone Cheese
- Heavy Cream (or Whipping Cream)
- Sweetened Condensed Milk
- Cream of Coconut (e.g., Coco Lopez)
- Full-Fat Canned Coconut Milk
- Non-Alcoholic Rum Extract
- Coconut Extract
- Strong Brewed Decaf Coffee
- Granulated Sugar (optional)
- Ground Cinnamon
- Nutmeg
- Toasted Coconut Flakes or Shredded Coconut
Instructions
- Prepare Your Coquito-Inspired Dipping Liquid: Brew your strong decaf coffee and let it cool completely. Once cool, pour it into a shallow dish. Stir in 1/2 cup of the sweetened condensed milk, 1/4 cup of the full-fat canned coconut milk, 1 teaspoon of non-alcoholic rum extract, and 1/2 teaspoon of coconut extract. Whisk everything together until well combined. Taste and adjust sweetness if desired, adding a touch more sweetened condensed milk if you like it sweeter. Set this aside.
- Make the Mascarpone-Coconut Cream: In a large, very cold mixing bowl, pour your cold heavy cream. Using an electric mixer, whip the cream on medium-high speed until it forms soft peaks. Be careful not to over-whip it into butter! Gently set the whipped cream aside.
- In a separate large bowl, combine the room temperature mascarpone cheese, the remaining sweetened condensed milk, the cream of coconut, the remaining non-alcoholic rum extract (about 1.5 teaspoons), and the remaining coconut extract (about 1/2 teaspoon). Add 1/2 teaspoon of ground cinnamon and a pinch of freshly grated nutmeg. Using a whisk or spatula, gently mix these ingredients until they are just combined and smooth. Be careful not to over-mix, as mascarpone can curdle if overworked.
- Now, gently fold the whipped cream into the mascarpone mixture in three additions. Use a spatula and a light hand to preserve the airiness of the whipped cream. Keep folding until no streaks of white cream remain, and you have a light, airy, and uniform mascarpone-coconut cream.
- Assemble Your Tiramisu: Choose your serving dish – a 9×13 inch baking dish works wonderfully, or you can use individual dessert glasses for a more elegant presentation.
- Take one ladyfinger at a time and quickly dip it into the Coquito-inspired coffee liquid. Just a second or two on each side is enough; we want them moist, not soggy.
- Arrange a single layer of the dipped ladyfingers at the bottom of your chosen dish, breaking them to fit as needed.
- Spread half of your luscious mascarpone-coconut cream evenly over the first layer of ladyfingers.
- Repeat the process: dip another layer of ladyfingers and arrange them over the cream.
- Carefully spread the remaining mascarpone-coconut cream over the second layer of ladyfingers, ensuring it's smooth and even on top.
- Chill Thoroughly: Cover your dish tightly with plastic wrap and refrigerate for a minimum of 6 hours, but ideally overnight.
- Garnish and Serve: Just before serving, uncover your chilled tiramisu. Dust the top generously with a little extra ground cinnamon and/or nutmeg. Sprinkle a generous handful of toasted coconut flakes or shredded coconut over the top. Then, slice and serve!
- Prep Time: 30 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: Puerto Rican/Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30 g
- Sodium: 50 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg
Keywords: Ensure your mascarpone cheese is at room temperature for smooth blending and your heavy cream is very cold for optimal whipping. Be swift when dipping ladyfingers to avoid oversaturation.