No-Bake Coconut Cream Pie Tiramisu

Instructions

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1. 1 Place coconut flakes in a large skillet over medium-low heat. Cook, stirring constantly, until coconut flakes are toasted and golden brown, 5 to 7 minutes. Remove from heat, and pour coconut flakes into the cup of a high-speed blender; allow to cool for 15 minutes.
2. 2 Once coconut flakes have cooled, pulse them in the blender a few times to finely chop them. Measure out 1/2 cup flakes; set aside for topping.
3. 3 Add coconut milk, caramel sauce, vanilla, coconut extract, nutmeg, and salt to the rest of the coconut flakes in the blender cup. Blend on high speed until mixture is smooth and combined, 30 to 60 seconds. Pour out 1/2 cup of this coconut mixture, and set aside to use for dunking the ladyfingers. Pour remaining mixture into a large mixing bowl.
4. 4 Add mascarpone to the bowl, and use a hand mixer to beat on low speed until smooth and combined (mixture will still be quite liquid at this point). Add heavy cream and confectioner’s sugar. Starting on low speed, and gradually increasing to medium-high, beat until mixture holds stiff peaks, about 5 minutes.
5. 5 Whisk rum into reserved 1/2 cup coconut mixture until combined. Quickly dunk ladyfingers into rum mixture, 1 at a time, and layer evenly into the bottom of a glass 9x9-inch square baking dish. Repeat until the bottom of the pan is covered, breaking ladyfingers to fit as needed. Top with half of whipped coconut mixture, and spread into an even layer.
6. 6 Repeat dunking and layering with remaining ladyfingers; place them evenly over whipped coconut mixture. Pour remaining whipped coconut mixture over the top and spread into an even layer. The pan will be quite full. Sprinkle the top with toasted coconut.
7. 7 Loosely cover pan; refrigerate for at least 8 hours, preferably overnight. Cut into squares to serve. Store in the refrigerator.