Print

Coconut Rum Tres Leches Tiramisu

coconut rum tres leches tiramisu - featured image
Print Recipe

A tropical twist on classic tiramisu, this easy dessert features layers of soft ladyfingers soaked in a coconut rum tres leches mixture, creamy coconut filling, and a topping of toasted coconut. Perfect for parties, potlucks, or any occasion where you want a show-stopping treat with Caribbean flair.

Ingredients

Scale
  • 1 cup (240 ml) coconut milk (full-fat)
  • 1/2 cup (120 ml) sweetened condensed milk
  • 1/2 cup (120 ml) evaporated milk
  • 1/4 cup (60 ml) coconut rum
  • 1 tsp vanilla extract
  • 24–30 ladyfinger cookies (savoiardi style – soft, not crunchy)
  • 8 oz (225 g) cream cheese, softened
  • 1 cup (240 ml) heavy whipping cream
  • 1/2 cup (60 g) powdered sugar
  • 1/2 tsp coconut extract (optional)
  • 1 cup (80 g) toasted shredded coconut (sweetened or unsweetened)
  • 1 tbsp cocoa powder (for dusting, optional)
  • Fresh pineapple slices or berries (optional for garnish)

Instructions

  1. Toast the Coconut: Place 1 cup shredded coconut in a dry skillet over medium heat. Stir constantly for 3-5 minutes until golden brown and fragrant. Remove from heat and let cool.
  2. Make the Tres Leches Soak: In a medium bowl, whisk together coconut milk, sweetened condensed milk, evaporated milk, coconut rum, and vanilla extract until smooth. Set aside.
  3. Prepare the Cream Layer: In a large mixing bowl, beat softened cream cheese until smooth. Add powdered sugar and coconut extract (if using), and beat again. Pour in heavy whipping cream and whip until thick and fluffy (2-3 minutes with a mixer, or 5 minutes by hand). The mixture should hold soft peaks.
  4. Layer the Ladyfingers: Quickly dip each ladyfinger into the tres leches soak for 1-2 seconds. Arrange a single layer in the bottom of your dish, using about half the ladyfingers.
  5. Add Cream Layer: Spread half of the cream mixture evenly over the soaked ladyfingers. Use a spatula to smooth.
  6. Repeat Layers: Dip the remaining ladyfingers in the soak and arrange a second layer over the cream. Top with the remaining cream mixture, spreading to the edges.
  7. Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours (overnight is best for flavor and texture).
  8. Top & Serve: Just before serving, sprinkle toasted coconut over the top and dust with cocoa powder if desired. Garnish with pineapple slices or berries.

Notes

Use full-fat coconut milk and cream cheese for best texture and flavor. Ladyfingers can be swapped for pound cake. For gluten-free or dairy-free adaptations, use suitable substitutes. Chill overnight for optimal flavor. Toast coconut carefully to avoid burning. For alcohol-free, replace rum with coconut milk and a dash of rum extract.

Nutrition

Keywords: coconut rum tiramisu, tres leches tiramisu, tropical dessert, coconut dessert, easy tiramisu, Caribbean tiramisu, party dessert, summer dessert

Find it online: https://jodierecipes.com/coconut-rum-tres-leches-tiramisu-recipe-easy-tropical-dessert/