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Best Coconut Rum Tiramisu – Easy Tropical Dessert Recipe

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A no-bake tropical twist on classic tiramisu, featuring layers of rum-spiked coconut cream, soft ladyfingers, and toasted coconut. Perfect for summer gatherings or any time you crave a creamy, indulgent dessert that tastes like a vacation.

Ingredients

Scale
  • 2 cans (13.5 oz each) full-fat coconut cream, chilled overnight
  • 1 cup (240 ml) mascarpone cheese, room temperature
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (60 ml) dark rum
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 package (7 oz or 200 g) ladyfinger cookies (savoiardi), about 24-30
  • 1/2 cup (120 ml) coconut milk (or reserved liquid from coconut cream)
  • 2 tablespoons dark rum (for soaking)
  • 1 tablespoon sugar (for soaking)
  • 1/2 cup (40 g) unsweetened shredded coconut
  • 2 tablespoons dark chocolate shavings or cocoa powder
  • Optional: fresh mint leaves or edible flowers for garnish

Instructions

  1. Open chilled cans of coconut cream. Scoop out the solid cream into a large mixing bowl (about 1 1/2 cups). Reserve the liquid for soaking. Whip the coconut cream with an electric mixer on medium-high speed for 3-4 minutes until light and fluffy with soft peaks. Set aside.
  2. In another bowl, combine mascarpone cheese, 1/2 cup sugar, 1/4 cup dark rum, vanilla extract, and salt. Mix on low speed until smooth and well combined, about 1 minute. Gently fold the whipped coconut cream into the mascarpone mixture using a rubber spatula until just combined and creamy.
  3. In a shallow dish, combine the reserved coconut liquid (or coconut milk), 2 tablespoons dark rum, and 1 tablespoon sugar. Stir until sugar dissolves.
  4. Dip each ladyfinger into the soaking liquid for 2-3 seconds per side. Arrange in a single layer at the bottom of a 9×13 inch baking dish, breaking some to fill gaps.
  5. Spread half of the coconut rum cream mixture evenly over the ladyfinger layer.
  6. Dip another batch of ladyfingers and arrange on top of the cream layer. Spread the remaining cream mixture over the top. Smooth evenly.
  7. Cover the dish with plastic wrap, ensuring it touches the surface of the cream. Refrigerate for at least 6 hours, preferably overnight.
  8. Just before serving, toast shredded coconut in a dry skillet over medium heat, stirring constantly for 2-3 minutes until golden brown. Let cool. Sprinkle toasted coconut and dark chocolate shavings or cocoa powder over the top. Garnish with mint leaves or edible flowers if desired.

Notes

For best texture, chill coconut cream cans overnight. Dip ladyfingers quickly (2-3 seconds per side) to avoid sogginess. Overnight chilling is recommended for optimal flavor and texture. To make dairy-free, replace mascarpone with additional coconut cream mixed with cornstarch. For non-alcoholic version, replace rum with coconut extract mixed with water.

Nutrition

Keywords: coconut rum tiramisu, no-bake dessert, tropical tiramisu, coconut cream dessert, rum dessert, easy tiramisu

Find it online: https://bouncybowl.com/best-coconut-rum-tiramisu-easy-tropical-dessert-recipe/