Mix the rum and gelatin together. Set aside. Whip the cream until fluffy, while adding the coconut milk and the rum/gelatin mixture. Refrigerate for 2 hours in individual serving bowls or coconuts that are cut in half.
Melt the brown sugar and butter in a saucepan over medium heat. Add the grated coconut and stir together until blended and caramelized. Sprinkle on top of the dessert.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.