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1
Add the mascarpone cheese to the bowl of an electric mixer and beat until creamy. With the mixer on low speed, slowly add the powdered sugar and beat until combined. Add the vanilla and coconut extracts and mix until incorporated. Spoon the mascarpone into a bowl.
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2
For the coconut whipped cream, remove the cans of coconut milk from the fridge and turn them upside down. Open the cans and drain out all of the liquid, setting it aside for another use. You will not need it for this recipe.
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3
Scoop the thick coconut cream from the cans into the bowl of the electric mixer. Beat the cream on high speed until it is fluffy, thick, and stiff peaks form. It should be the consistency (or slightly thicker) of freshly whipped cream.
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4
Slowly fold (do not stir) the mascarpone mixture into the coconut whipped cream until fully incorporated. This can take close to 5 minutes. Set the cream in the fridge for a few minutes until ready to use.
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5
In a small bowl, combine the espresso, coffee liqueur, and coconut rum. Stir to combine.
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6
Take a 9x9-inch baking dish and add the ladyfingers to the bottom in a single layer, covering the entire bottom. Use a pastry brush dipped in the coffee mixture to brush all sides of the ladyfingers until all are moist. Remove the whipped coconut cream from the fridge and spread a thick layer on top. Take as many ladyfingers as you used on the bottom and brush them with the coffee mixture, layering them one by one on the coconut whipped cream. Cover the ladyfingers with another thick layer of coconut cream. Cover the pan lightly with plastic wrap and refrigerate for at least 8 hours, or preferably overnight.
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7
Before serving, remove the pan from the fridge. Sift the cocoa powder over the top of the cream. Add the toasted coconut and grated chocolate.
