½ Container (9 oz.) of Coconut whipped topping (defrosted for an hour)
¼ cup coconut cream
¼ cup confectioners sugar
2 teaspoons vanilla extract or rum extract or rum
1 cup pineapple (fresh or canned (drained)), ¼ inch diced
½ cup sweetened coconut flakes
½ cup toasted sweetened coconut flakes
Directions
In a stand mixture, whip mascarpone cheese on medium speed until smooth, 2 to 3 minutes. Add heavy cream, coconut cream and whipped topping. Whip them on medium speed until everything is well combined, 3 to 4 minutes. Add confectioners sugar and extract or rum. Whipped mixture for 4 to 5 minutes, initially on low speed and then on high speed until light and fluffy.
Add diced pineapple and sweetened coconut and whip for 30 seconds.
Soak ½ of lady fingers one by one in pineapple juice and arrange in single layer in 8 inch sqaure glass baking dish. Adjust the size of lady fingers to fit into single layer if needed. Layer evenly ½ of cream on top of lady fingers.
Repeat step 3 on top of cream one more time. Sprinkle toasted coconut flakes on top evenly. Cover with plastic wrap and refrigerate alteast 4 hours before serving.
Recipe by Lovely Masala at http://www.lovelymasala.com/pina-colada-tiramisu/