Coffee and rum parfait

2 egg yolks

0,5 dl coconut sugar

3 table spoons espresso coffee or strong coffee

1 table spoon rum

2 dl double cream

roasted coconut flakes

Whisk the egg yolks and the sugar to fluffy mixture. Add the coffee and the rum. Whisk the cream separately and fold into the egg mixture. Pour into coffee cups and place in the freezer for 2 hours. Take out of the freezer 10 minutes before serving and decorate with roasted coconut flakes.