In a spacious bowl, whisk together 5 egg yolks and 1/4 cup powdered sugar until pale and frothy. Gently add 8 oz mascarpone, 1/2 cup coconut cream, and 1/2 can coconut milk, combining until smooth. In another bowl, whip 1 cup cold heavy cream with the remaining powdered sugar until stiff peaks form. Fold this whipped cream delicately into the mascarpone mixture. Chill in the refrigerator.

In a separate bowl, combine the remaining 14 oz sweetened condensed milk, 12 oz evaporated milk, remaining 13.5 oz coconut milk, 1/2 cup rum, and 1 tsp cinnamon. Stir gently until well blended.

Identify how many ladyfingers will fit in your chosen dish. Quickly dip each ladyfinger into the soaking mixture—avoid overly soaking them to maintain shape—and layer them neatly at the bottom of your serving dish.

Carefully pour half of your cream mixture over the soaked ladyfingers, smoothing it out evenly. Then, sprinkle with 1 cup of coconut flakes. Repeat with another layer of dipped ladyfingers, followed by the remaining cream and top it off with a generous dusting of cinnamon and coconut flakes.

Cover the dish with plastic wrap and refrigerate for at least 12 hours to allow the flavors to meld beautifully before serving.