Start by brewing a strong cup of Hawaiian coffee. Once brewed, set it aside to cool slightly. If you're using Kahlua or coffee liqueur, mix it in with the cooled coffee for an extra kick of flavor.
In a large mixing bowl, combine the mascarpone cheese and powdered sugar. Beat with a whisk until smooth and creamy. In another bowl, whip the full-fat coconut milk until it becomes fluffy. Gently fold the whipped coconut milk into the mascarpone mixture, ensuring you maintain the light and airy texture.
Add the melted semi-sweet chocolate and vanilla extract to the mascarpone-coconut mixture. Stir until fully incorporated. If you're using matcha green tea powder, you can mix it in at this stage for a beautiful green hue and a hint of flavor.
In your prepared baking dish, start by dipping the cubed Sweet Hawaiian Rolls into the coffee mixture. Layer half of the soaked rolls at the bottom of the dish. Spread half of the mascarpone mixture over the rolls, followed by a sprinkle of finely chopped dark or milk chocolate.
Repeat the process with the remaining rolls, soaking them in the coffee mixture, then spreading the rest of the mascarpone mixture over the top. Finish with another sprinkle of chopped chocolate for that extra touch.
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for the best flavor. Before serving, dust the top with cocoa powder and matcha green tea powder for an elegant finish. If desired, top with coconut whipped cream and garnish with chocolate-covered coffee beans.
