In small bowl, combine cream of coconut, sweetened condensed milk, vanilla, cinnamon, rum (if using) and salt until smooth and blended.
In medium bowl, using handheld electric mixer, beat cream for 8 to 10 minutes or until stiff peaks start to form. Fold in cream of coconut mixture. Fold in 1/4 cup toasted coconut. Transfer mixture to an 8 x 3-inch loaf pan. Cover top with plastic wrap. Freeze for 6 to 8 hours or until frozen and set.
Scoop into 6 to 8 bowls. Garnish with remaining toasted coconut.
Note: Substitute rum with 2 tsp. rum extract if desired.