Coconut Koren - potable cocounut cream pie

I've been on a kick lately for turning classic Southern Deserts into cocktails. Not sure where it came from but I'm liking the results.
My friend Koren in Seattle loves Coconut Cream Pie - and I made them for her on her birthday. We rarely got to have a drink together, but had a good time when we did.

I wanted to capture the essence of that pie in this drink. You could also top it with toasted coconut instead of the graham cracker crust topping - or maybe both! This makes about five cocktails, depending on how generous you are with your rum!

4 cups sugar
2 cups water
1 large package sweetened flake coconut - the one that says it has 5.5 cups in it
1 can coconut milk
1/4 cup corn syrup
1 tsp vanilla extract
10 ounces good white rum
whipped cream
graham cracker crust topping *see Lemon Ice Box Pie 2.0

Combine the first three ingredients in a heavy bottom saucepan and bring to a bare simmer - just enough to allow the sugar to dissolve and the flavors to begin to blend. Chill mixture well. Overnight makes sure the coconut is really well steeped - the flavor is intense and fabulous.
Pour coconut mixture into a food processor and blend well. Pour mixture through a mess strainer, pressing to remove as much liquid as possible.
Add coconut pulp back to the bowl of the food processor and add the coconut milk, corn syrup and vanilla. Pulse well, then strain again, adding this liquid to the first batch. Discard pulp at this point - it's given its all to you. Let it go.
Stir to combine. Chill again.

To put together cocktail, put two ounces of rum in a water glass, ice tea glass or tumbler. No ice here - make sure your base mixture is chilled. Top with a good dollop of whipped cream and either the toasted coconut or graham cracker crust topping. Spoons or straws recommended!