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Coconut vanilla extract (alcohol-free) (Coquito) Tiramisu

Coconut Rum (Coquito) Tiramisu
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Indulge in the tropical delight of Coconut vanilla extract (alcohol-free) (Coquito) Tiramisu, a refreshing twist on the classic Italian dessert. This creamy confection layers luscious mascarpone with rich coconut flavors, creating a dessert that’s not only easy to prepare but also perfect for any occasion. Whether you’re hosting a family gathering or enjoying a cozy night in, this tiramisu is sure to impress. With its delightful combination of sweetness and a hint of cinnamon, every bite transports you to a Caribbean paradise. Chill it overnight, and you’ll find that the flavors meld beautifully, making each slice an unforgettable treat.

Ingredients

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  • 5 eggs
  • 1/2 cup powdered sugar
  • 8 oz mascarpone cheese
  • 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)
  • 24 ladyfingers
  • 2 cups coconut flakes
  • 1 tsp cinnamon

Instructions

  1. Separate egg yolks and whisk with powdered sugar until pale yellow.
  2. Mix in mascarpone cheese, coconut cream, and half the coconut milk until smooth.
  3. In another bowl, whip remaining powdered sugar and heavy cream until stiff peaks form; fold into mascarpone mixture.
  4. Prepare soaking mixture by combining sweetened condensed milk, evaporated milk, remaining coconut milk, vanilla extract, and cinnamon.
  5. Dip ladyfingers lightly in the soaking mixture and layer them in your pan.
  6. Spread half of the cream mixture over the ladyfingers and sprinkle with coconut flakes.
  7. Repeat layering with remaining ladyfingers and cream mixture; dust top with cinnamon.
  8. Chill in the refrigerator for at least 12 hours before serving.

Nutrition

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