In a large bowl, beat the coconut cream with a handheld mixer until it forms into a whipped cream texture.
In a separate bowl, beat the coconut sugar into the cream cheese. Then, fold the cream cheese into the whipped coconut cream along with 2 tsp vanilla and ½ tsp cinnamon. Make sure to gently fold the cream cheese into the coconut cream. Don't mix it or you won't get a creamy whipped texture.
In a medium bowl, mix the coffee, kahlua, and 1/2 tsp cinnamon together. Dunk 1/2 of the lady fingers into the coffee/ kahlua mixture, making sure the liquid soaks through. I like to hold each lady finger under the coffee/kahlua mixture and count to 2.
Put 1/2 of the soaked lady fingers on the bottom of a glass 8 x 8 inch or 9 x 9 inch baking dish, then top the lady fingers with 1/2 of the coconut cream/cream cheese mixture. Sprinkle the coconut cream/cream cheese layer with 1 tsp of cocoa powder. Soak the other 1/2 of the lady fingers in the coffee/kahlua mixture, and put on top of the cream layer in the dish. Note:there shouldn’t be much of the coffee/kahlua liquid left. You should use most of it up. I poured some on top of the lady fingers to make sure they were really soaked. Top with the remaining coconut cream/cream cheese mixture. Then sprinkle with 1 tsp cocoa powder, 1/2 tsp cinnamon, and a heaping mound of berries and mint leaves. I like using strawberries, blueberries, blackberries and raspberries.
Cover and refrigerate overnight. This tastes best when refrigerated overnight!
