In a large bowl, whisk together the coconut milk, half and half, egg, vanilla and sugar. Add in the cubed bread and stir until all the bread is coated in the mixture, being careful not to totally destroy the cubes. Cover and place the refrigerator for at least 4 hours - overnight. To roast the fruit: Preheat your oven to 450 degrees and line a baking sheet with parchment paper. Place the sliced fruit on the prepared baking sheet, and sprinkle with a generous pinch of sugar. Bake until the fruit is soft and juicy, about 10-15 minutes. To make the pudding: Preheat your oven to 350 degrees and GENEROUSLY spray a muffin tin with cooking spray (these stick pretty good!) Spoon the cooked fruit into the bread mixture, gently stirring to evenly incorporate the fruit. I left a little bit of fruit out to place on the top, if you want them extra pretty. Spoon the mixture into the muffin tin, and really push and pack it in. The more air you leave between the bread/fruit the more the pudding will deflate, and be not as pretty, once it is baked. Sprinkle with coconut flakes, and bake until golden brown, the pudding feels set, and it begins to pull away from the sides of the muffin tin - about 35-40 mins. Let slightly cool in the tin. To make the sauce: While the bread pudding bakes, whisk together the coconut oil, sugar and egg over low heat in a small sauce pan. Stir it constantly until it just begins to thicken up (2-3 minutes.) Watch it closely so it doesn’t curdle! Take the sauce off the heat and whisk in the rum. Let cool slightly, so that it thickens up. Pour the sauce over the pudding and DEVOUR *** NOTES * if you do not use the sauce, up the sugar to ½ of a cup, as the sauce helps to create the perfect sweetness. ** make sure you pack the cubes into the cup to ensure you get enough bread, it totals about ? of a round loaf. ***Store leftover sauce in the refrigerator. The coconut oil with cause it to harden, but just microwave for 30 secs or so, to bring it back to the right consistency!