Directions

1. Combine pineapple juice, water and 1/3 cup sugar in small sauce pan.  Cook over medium-high heat until sugar dissolves.  Stir frequently and cook until golden.  Immediately pour into 6 (6 oz.) ramekins or custard cups, coated with non-stick cooking spray.  Add 1 pineapple slice to bottom of each ramekin.
   
2. Whisk eggs, 1/2 cup sugar, coconut milk, 1 teaspoon vanilla extract, rum and salt in large bowl.  Divide egg mixture evenly in prepared ramekins.  Place ramekins in a 13 x 9-inch baking pan;  add hot water to a depth of 1 inch.  Bake at 325ºF., for 50 minutes or until a knife inserted in center comes out clean.  Remove ramekins from pan; cover and chill for 4 hours.
   
3. Whisk cream, 2 tablespoons of reserved pineapple juice, and remaining vanilla extract in large bowl until soft peaks form.
4. Remove custard onto plate by loosening the edges with a knife.  Place dessert plate on top of each ramekin and invert onto plate.  Garnish with Chantilly cream.