Combine coconut cream and milk in a saucepan. Heat until very hot. Set aside and keep warm.

Place ⅔ cup of the evaporated cane juice evenly in the bottom of a heavy-duty 3-quart saucepan. Turn heat on to medium-high. Let sugar melt without stirring, until a deep amber color. (You can swirl the pan gently for even melting.) Remove from heat and immediately add the hot coconut milk/cream mixture. Stand back, it will bubble up.

Place back over medium heat, and stir to melt the hardened caramel bits.

Meanwhile, in a large bowl, whisk the egg yolks with the remaining ⅓ cup sugar. Pour the warm coconut/caramel mixture into the yolks in a slow, steady stream, while whisking. Add salt. Taste and add more if desired.

Pour the mixture back into the 3-quart saucepan and cook over medium heat until the temperature reaches 160-170 degrees F. (Be careful not to let it get too hot, or the eggs will curdle.)

Quickly pour the custard mixture through a sieve into a clean bowl. Allow to cool slightly, then add the vanilla and rum, if using. Cover with plastic wrap and place in fridge to chill for several hours, or overnight.

Churn chilled custard base in an ice cream maker according to manufacturer directions. Transfer to an airtight container and freeze until firm before serving.

To assemble, place one scoop of ice cream into a serving glass, top with a little chocolate sauce and toasted coconut, repeat with another scoop, chocolate sauce, and coconut flakes. Serve immediately.