Heat the coconut milk in a small pot until almost boiling. Pour into a bowl and add the egg yolks, one at a time, and the salt, whisking vigorously and constantly until combined and foamy.

Cover with plastic wrap, cool slightly and refrigerate for two hours.

Stir in the whipped cream, honey, juice, or rum extract, mixing well until smooth.

Cover with plastic wrap and refrigerate immediately until chilled, or for up to 24 hours.

Serving Suggestion: Thread chunks of pineapple, persimmon, apricots, or nectarines onto skewers. Brush with coconut milk and grill on a preheated grill pan or barbecue. Grill for about five minutes or until the sides begin to caramelize and brown. Serve with the fruit dip.