To make the cream, chill 2-3 cans of coconut milk overnight to separate the fat from the liquid
Once chilled, scoop out the fat into a bowl. Whisk the coconut milk fat until peaks form. Add the powdered sugar and whisk until combined. Set aside in a fridge.
Drain excess water from the soon tofu, use a cheese cloth if necessary, and blend until smooth. Then, lightly fold the blended tofu with the whipped coconut cream.
Layering:
Sift cocoa powder at the bottom of an 8x8-inch dish.
In a shallow bowl, combine espresso and rum. Work quickly to soak one ladyfinger at a time into the espresso mixture and layer on the bottom of an 8x8-inch dish.
Spread half of the cream on top of the ladyfingers in an even layer and repeat with remaining ladyfingers and cream.
Using a sifter, dust the top of the cream layer with cocoa powder. Serve right away or chill in a fridge for at least 4 hours.
