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1
Line baking sheet with 2 layers of paper towels.
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2
Bring coconut milk and cream to simmer over medium-low heat in large heavy-bottomed saucepan.
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3
Meanwhile, whip egg whites and salt to soft peaks at medium-high speed, about 2 minutes. With mixer running, gradually add sugar. Continue whipping until stiff, glossy peaks from, 2 to 3 minutes longer. Fold in coconut.
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4
Using 2 soup spoons, scoop out meringues 1 at a time into an egg-like shape and gently slide into simmering coconut milk mixture (there will be 8 total-poach in batches of 4). Poach 1 to 2 minutes, then turn over and poach for another 1 to 2 minutes. Meringues will puff slightly and firm up, then deflate as they cool. Transfer to prepared baking sheet and refrigerate at least 30 minutes and up to 2 hours.
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5
Strain the coconut milk mixture into bowl and wipe out saucepan.
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6
Whisk eggs yolks and sugar in large bowl until very thick and pale yellow.
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7
Slowly pour warm coconut milk mixture into egg mixture. Return mixture to large saucepan and cook over low heat, stirring constantly with a wooden spoon, until thickened: mixture should coat the back of spoon, and, if you run a finger across it, a clear trail will be left, 3 to 5 minutes. Don't cook mixture over 180u00b0F-it will curdle.
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8
Strain sauce into bowl, then stir in rum and vanilla. Press plastic wrap directly onto sauce and refrigerate until completely chilled, about 2 hours. Alternatively, place bowl in ice bath and stir until chilled, 5 to 10 minutes.
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9
Adjust oven rack to middle position and preheat oven to 350u00b0F. Line baking sheet with parchment paper and lightly coat with nonstick cooking spray.
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10
Combine sugar and 1/2 cup water in medium heavy-bottomed saucepan, stirring over medium heat until sugar dissolves. Increase heat to medium-high and boil, swirling pan occasionally, until syrup turns amber, 15 to 20 minutes. Immediately remove from heat.
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11
Carefully add remaining 1/2 cup water and vanilla: mixture will bubble and sputter. Once syrup has settled, return pan to heat and cook, stirring over medium heat, until temperature reaches 230u00b0F on candy thermometer.
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12
In medium bowl, combine cashews and 1/4 cup of syrup. Lightly coat both sides of rubber spatula with nonstick cooking spray, then scrape out mixture onto prepared baking sheet. Flatten out into single layer.
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13
Bake crunch until deep golden and fragrant, 7 to 10 minutes. Transfer to cooling rack and cool to room temperature, about 30 minutes.
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14
Break into pieces. Cashew crunch may be prepared up to 2 days in advance and stored at room temperature.
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15
Transfer remaining caramel to microwave-safe pitcher or glass liquid measuring cup. Caramel sauce may be prepared up to 2 days in advance and stored at room temperature. If it hardens, microwave for 20 to 30 seconds until it becomes liquid.
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16
Divide creme anglaise among 8 dessert plates. Place a meringue on top of each pool, then top with cashew crunch and drizzle with caramel.
