Add four egg yolks to a bowl. Then, add the vanilla extract and pinch of sea salt. Whisk until the yolks are smooth.

Heat 1/2 cup of coconut condensed milk in a heat-safe measuring cup in the microwave or on the stovetop until it is just boiling. Right when it gets to a boil, remove from the heat.

Slowly pour in the hot coconut condensed milk into the egg mixture, whisking very quickly to temper the eggs. Keep whisking quickly for two minutes. The mixture will be warm and liquid. Be sure to pour in slowly and steadily, whisking very well.

Get the mascarpone cheese and add to the egg mixture. Whisk well until the mixture is totally smooth. It will be runny. Then, cool the mixture in the refrigerator until it thickens. 3 hours. It needs to thicken before continuing the recipe.

Once the egg mixture is thickened, it will be dripping from the spoon with a noticeably thicker consistency.

Next, prepare the coconut milk sauce for the lady fingers. Pour the coconut milk into a wide bowl or rectangular dish, add the remaining coconut condensed milk, and heat it up for one minute. Whisk so the coconut milk becomes sweetened evenly. Set aside.

Take the cold egg mascarpone mixture and add it to the whipped cream. Fold gently until just incorporated. Do not overmix.

In your rectangular serving dish, put a thin layer of the whipped cream mixture.

Take the lady fingers, dunking and coating each one at a time for just two seconds (and not longer than that or else they will be soggy), and placing them in the dish. Create a layer of the coconut-sauce-coated lady fingers.

Take the sweetened coconut flakes and sparingly sprinkle them over the lady fingers.

Take the whipped cream mixture and add another layer on top of the lady fingers. Make this layer thicker and more generous. Gently and delicately spread the layer. Do not press or make it dense.

Add another layer of lady fingers that have been dunked into the coconut milk mixture. Sprinkle again, a very small amount of coconut flakes.

Add the next layer of whipped cream mixture and be sure it reaches the sides of the dish. If using a different pan than the one suggested in this recipe, repeat the layers as necessary.

With the remaining coconut flakes, add them to a pan over high heat and very quickly toast them. Be sure to never stop moving them with a spoon so they don't burn. Once they are golden, remove them from the heat. Sprinkle the toasted coconut flakes all over the top of the coconut tiramisu.

Cover with plastic wrap and set in the refrigerator overnight.

Serve, using a wide spoon or spatula to plate. Enjoy!