In a stand mixer, combine the sugar and egg yolks. Beat on medium speed for about 5 minutes until light and fluffy.

In a medium saucepan, heat the lite coconut milk and coconut cream gently over medium heat until steaming, about 5 minutes.

Slowly mix in the flour and cornstarch into the egg mixture from Step 1, whisking until smooth.

Gradually add the hot coconut mixture to the egg mixture while whisking constantly to temper the eggs.

Return the combined mixture to the saucepan and whisk continuously over medium-low heat until it thickens, about 5-10 minutes.

Once thickened, stir in the coconut rum and mix thoroughly for about 1 minute.

Toast the sweetened coconut flakes in a small dry pan over medium heat until golden brown, about 3-5 minutes.

Serve the pudding warm or cold, topped with toasted coconut flakes.