Preparation
Soak the gelatin in the rum.
In a saucepan combine egg yolks and sugar.
Stir in coconut milk and milk.
Cook over low heat, stirring constantly, until mixture thickens.
Blend in the gelatine until it dissolves.
Chill in the refrigerator until the mixture begins to thicken.
Beat until stiff but not dry the egg whites and salt. Gradually add sugar while beating.
In a separate bowl whip until stiff the heavy cream.
Beat the custard mixture with a wire whisk, then fold it gently into the egg whites.
Fold in the whipped cream.
Mound the pudding in a serving bowl and chill until firm.
