In a mixing bowl, combine coconut milk, sweetened condensed milk, white rum, coconut cream, vanilla extract, and ground cinnamon. Whisk until smooth.

Set aside the coquito mixture.

In another bowl, whip the heavy cream until soft peaks form.

In a separate bowl, mix mascarpone cheese and granulated sugar until smooth.

Gently fold the whipped cream into the mascarpone mixture until fully combined.

Dip ladyfinger cookies briefly in the cooled coffee, then layer them in the bottom of a 9x9 inch baking dish.

Spread half of the coquito mixture over the ladyfingers, followed by half of the mascarpone filling.

Repeat the layers with the remaining ladyfingers, coquito mixture, and mascarpone filling.

Cover and refrigerate for at least 4 hours, preferably overnight.

Before serving, dust the top with cocoa powder and sprinkle with toasted coconut flakes.

Slice and enjoy your Coconut Rum Tiramisu!