Begin by separating the egg yolks into a mixing bowl. Whisk the yolks together with 1/4 cup of powdered sugar for about 3-4 minutes until creamy.

Add the mascarpone cheese, coconut cream, and half of the coconut milk to the egg yolk mixture and blend until smooth.

In a clean bowl, whip 1 cup of heavy cream with the remaining powdered sugar until stiff peaks form.

Combine the remaining coconut milk, sweetened condensed milk, evaporated milk, rum, and cinnamon in a large mixing bowl, whisking until blended.

Dip the ladyfingers one by one into the Coquito mixture, ensuring they are soaked but not soggy, then layer them at the bottom of your dish.

Pour half of the mascarpone mixture over the ladyfingers, spread evenly, and sprinkle with 1 cup of coconut flakes. Repeat layers.

Top the final layer with remaining coconut flakes and dust lightly with cinnamon before covering.

Refrigerate for at least 12 hours to allow flavors to meld.