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1. Combine the sugar and water in a 2- to 3-quart enameled or stainless-steel saucepan, and bring to a boil over moderate heat, stirring only until the sugar dissolves.
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2. Increase the heat and cook briskly, uncovered and undisturbed, until the syrup reaches a temperature of 230°F on a candy thermometer or until a small spoonful of the syrup dropped into a dish of cold water immediately forms a soft ball.
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3. Remove the pan from the heat and, stirring constantly; pour in the coconut cream in a thin, slow stream.
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4. With a wire whisk or a rotary or electric beater, beat the egg yolks until they are well blended.
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5. Stir about ¼ cup of the hot syrup mixture into the yolks, and then, with a whisk or spoon, beat the mixture gradually into the remaining syrup.
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6. Return the pan to low heat and stir for 4 or 5 minutes, until the sauce has the consistency of heavy cream.
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7. Off the heat, stir in the rum and vanilla. Cover tightly and refrigerate the sauce for at least 2 hours, or until it is thoroughly chilled.
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8. Coquimol can be used instead of whipped cream as a dessert sauce, or with such dishes as gateau de patate or guava pie.
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