Make the mascarpone filling: in the bowl of an electric mixer fitted with the whip attachment (or in a large bowl if using a hand mixer), whip the cream, sugar, vanilla, coconut extract (if using), and fine sea salt to medium peaks.

Add the mascarpone cheese and coconut cream and mix on low speed until evenly incorporated. If needed, fold the mixture a few times by hand to make sure it’s totally smooth, evenly combined, and thick. Set aside.

Make the soaking mixture: in a shallow bowl, combine the coconut milk, milk, and vanilla to combine. Have ready a 9 x 13 inch / 23 x 33 cm rectangular baking pan.

Prepare to assemble the tiramisu: if desired, toast the coconut (I also like leaving it untoasted for an all-white look!). You can do this in a 350°F / 175°C oven, or in a skillet over medium heat. If you do opt to toast it, cool it completely.

Transfer the coconut to a food processor or high speed blender, and process until very finely chopped.

Working with one at a time, dip a ladyfinger briefly into the soaking mixture, and transfer it to the baking pan. As you place them, you can place them as close together as possible - or very slightly overlap them to ensure you get full coverage on the bottom of the pan. You should use half of the ladyfingers to fill the base of the pan.

Scoop half of the mascarpone filling on top of the ladyfingers, and spread into an even layer.

Repeat the dipping process, dipping the remaining ladyfingers briefly into the soaking mixture, and arranging them into an even layer fully covering the mascarpone filling.

Spoon the remaining mascarpone filling on top, and spread into an even layer. You can make this layer totally smooth, or create texture intentionally (such as stripes with an offset spatula).

Sprinkle the coconut evenly over the surface, trying to get even coverage. Refrigerate the tiramisu for at least 4 hours (and up to 24 hours) before serving.