1 (12 ounce) can evaporated milk
8 ounces cream cheese, cubed
2 cups granulated sugar, divided
5 eggs
1/4 cup Baker's Angel Flake coconut or 1/2 cup coconut milk
1 tablespoon rum
Dash of salt

Place milk and cream cheese in blender container; cover. Blend until smooth.

Add 1 cup of the sugar, eggs and salt. Blend until smooth.

Pour mixture into 9-inch mold caramelized with 1 cup of the sugar. Cover with foil.

Bake in water bath at 350 degrees F for 1 1/2 hours.

Refrigerate overnight before unmolding.

Make 8 servings.