Separate 5 egg yolks and put them in a large bowl. Save the egg whites for later. We won’t be needing them in this recipe.
Whisk together 5 egg yolks and 1/4 cup powdered sugar in the large bowl with a hand mixer until it’s a pale yellow color.
Add 8 oz mascarpone, 1/2 cup coconut cream, and 1/2 can coconut milk to the egg and sugar mixture and mix.
In a separate bowl, mix together 1/4 cup powdered sugar and heavy cream until it forms stiff peaks and becomes a whipped cream.
Fold whipped cream into mascarpone mixture.
Put cream mixture bowl in the fridge while you prepare the lady fingers.
Mix 1/2 a can of condensed milk, 1/2 a can of evaporated milk, and 1/2 can of coconut milk (whatever’s left that isn’t in the cream mixture), 1/2 cup of Bacardi rum, and 1 tsp of cinnamon in a large bowl. It’s ok if it’s a bit lumpy from the chunks in the coconut milk just make sure it doesn’t get onto your lady fingers.
Before you dip your lady fingers in the makeshift coquito mixture, see how many lady fingers you’re going to need for your pan. You may need more or less than 24 depending on the size of your pan. I like to cut the lady fingers to the exact width of my pan so every bite has a bit of spongey lady finger. Account enough for lady fingers for two layers.
After you’ve determined how many lady fingers you’ll need for each layer, dip the lady fingers into the coquito mixture. You’ll only want to lightly dip them for a second to not oversoak them. Line the bottom of the pan with lady fingers until completely covered.
Take your reserved cream mixture from the fridge and pour half of it on top of your lady fingers. Smooth it out with a spatula. (If you want a taller tiramisu (like pictured here), pour less than half of the mixture so the majority of cream sits on top).
Sprinkle 1 cup of coconut flakes on top of the cream and repeat the process.
Soak the remainder of the lady fingers and build your second layer the same way you built your first. Add the remaining amount of cream on top of the second layer of lady fingers. Smooth it out.
Sprinkle cinnamon through a fine mess sieve. If you don’t own a sieve, you can use a colander or strainer with small holes. Be careful if you’re pouring the cinnamon straight on because it will clump together.
Add 1 cup of coconut flake on top and allow it to set in the fridge for at least 12 hours.