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Coconut Vanilla Extract (Alcohol-Free) (Coquito) Tiramisu

Coconut Rum (Coquito) Tiramisu
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Indulge in a tropical twist on a classic dessert with this Coconut vanilla extract (alcohol-free) (Coquito) Tiramisu. This delightful treat combines the creamy richness of mascarpone with the refreshing flavors of coconut, creating a luscious dessert that’s perfect for any gathering. With layers of soft ladyfingers soaked in a flavorful coquito mixture and topped with fluffy cream, it’s a showstopper that will impress your guests. Best of all, it’s easy to prepare ahead of time—just let it chill overnight to allow the flavors to meld beautifully. Enjoy this Caribbean-inspired version of tiramisu at your next celebration or as a sweet ending to a cozy dinner.

Ingredients

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  • 5 eggs
  • 1/2 cup powdered sugar
  • 8 oz mascarpone
  • 1/2 cup coconut cream
  • 1 cup heavy cream
  • 14 oz sweetened condensed milk
  • 13.5 oz coconut milk
  • 12 oz evaporated milk
  • 1/2 cup vanilla extract (alcohol-free)
  • 2 cups coconut flakes
  • 1 tsp cinnamon
  • 24 ladyfingers

Instructions

  1. In a large bowl, whisk egg yolks with powdered sugar until pale yellow.
  2. Add mascarpone, coconut cream, and half the coconut milk; blend until smooth.
  3. In another bowl, whip heavy cream until stiff peaks form; gently fold into the mascarpone mixture.
  4. Combine remaining condensed milk, evaporated milk, coconut milk, vanilla extract, and cinnamon in another bowl.
  5. Quickly dip ladyfingers into the coquito mixture and lay them in your serving dish.
  6. Layer half of the cream mixture over the ladyfingers and sprinkle with one cup of coconut flakes; repeat layering.
  7. Finish with cinnamon sprinkled on top and additional coconut flakes; cover and refrigerate for at least 12 hours before serving.

Nutrition

Find it online: https://kitchencreationsblog.com/coconut-vanilla-extract-alcohol-free-coquito-tiramisu/