Preheat oven to 300 degrees F. Set aside either a flan mold, 10 inch Pyrex dish, or 15 5 oz. ramekins. Prepare the custard. For the Custard:Combine the evaporated milk, coconut milk, sweetened condensed milk, cream cheese, crushed pineapple, sweetened cream of coconut, eggs, vanilla extract, and coconut rum in a blender. Blend on high until smooth. You also use an immersion hand blender here.Using a sieve, strain custard mixture over a large measuring cup with a lip and set aside.Prepare the caramel. For the Caramel:Combine sugar, pineapple juice, coconut rum, and ground cinnamon in medium saucepan. Stir until the sugar is somewhat dissolved. Cook over medium-high heat and boil, without stirring, until caramel turns a copper brown color. This can take anywhere from about 10-15 minutes.Using either a heavy dish towel or oven mitts, grab the saucepan handle and quickly and carefully pour the caramel over bottom of your flan mold, Pyrex dish, or ramekins. Please be careful because the caramel will be extremely hot.Immediately following the caramel, line pineapple rings over the caramel, and then pour the custard into desired mold. Arrange in a large roasting pan.Pour boiling water into the roasting pan until it comes about halfway up the side of your flan vessel(s). Bake for 60-120 minutes (this is a low and slow deal) or until knife inserted near center comes out clean. When nudged the flan should jiggle a bit. If you are using ramekins, begin to check at around 60 minutes. Cool the flan for about 30 minutes, then cover and chill in the fridge for several hours or overnight.To unmold: You can do one of two things:Either run a sharp knife around the rim of the mold and gently shake to loosen.Or you can place the bottom of the mold in a couple of inches of boiling water for a few seconds. Invert onto a serving plate.