Separate the egg yolks from the whites. Whisk the yolks with powdered sugar until they turn pale and creamy, creating a luscious base for the dessert.

Add mascarpone, coconut cream, and half of the coconut milk to the yolk mixture. Mix until everything is well combined.

In a separate bowl, whip the heavy cream with the remaining powdered sugar until stiff peaks form. Gently fold this whipped cream into the mascarpone mixture.

In a large bowl, whisk together the remaining coconut milk, sweetened condensed milk, evaporated milk, rum, and cinnamon.

Cut the ladyfingers to fit your serving dish. Dip each briefly into the soaking mixture.

In your dish, start with a layer of soaked ladyfingers, followed by half of the cream mixture. Sprinkle some coconut flakes on top, then repeat layers.

Dust the top with a sprinkle of cinnamon. Cover the dish and refrigerate for at least 12 hours to allow the flavors to meld.