In a medium sized mixing bowl stir together mascarpone cheese, 1/2 cup toasted coconut, coconut coffee, black rum and vanilla bean paste.

In a bowl an electric mixer add heavy cream and sugar. Bean until soft peaks form.

Add half the whipped cream mixture to the mascarpone mixture and stir to combine.

Fold the remaining whipped cream into the mixture.

After the mascarpone mixture has been prepared it's time to start to the ladyfinger mixture and assembly. Depending on your serving bowls you will get 2 to 4 servings. I used 2 small trifle glasses.

In a small bowl stir together the coconut coffee and black rum. Quickly dip the 1 lady finger at a time and add to the bottom of the mini trifle glass. You should be able to fit 2-3 ladyfingers on the bottom layer. Top with mascarpone mixture and a sprinkling of the remainder toasted coconut. Follow for 2 more layers. Smoothing the top layer for appearance.

Let the mixture set for at least an hour in the refrigerator to set up.