Separate eggs. Beat the egg whites into snow and stir together the egg yolks and powdered sugar until frothy. Then stir the mascarpone into the egg yolk mixture. Fold in snow. Mix the coconut milk with the liqueur and soak the ladyfingers in it. Alternately place the ladyfingers and mascarpone cream in a mold. The last layer should be mascarpone cream. Chill well in the refrigerator for several hours. Finally sprinkle with the coconut flakes.
Variation: For pina colada tiramisu, simply replace the coconut milk with pineapple juice. Then mix the juice with coconut liqueur.
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