Grease four 8-ounce oven-proof ramekins with coconut oil. Position the oven rack to the middle. Preheat oven to 350 degrees.
Scrape off about ½ cup of the cream from the top of the chilled coconut milk can, place in a bowl and refrigerate until time to serve the pudding cakes.
Measure out 1 cup of the remaining coconut milk and pour into a mixing bowl. Whisk in the eggs, coconut sugar, vanilla, and salt. Sprinkle the rice flour over the mixture and whisk well. Divide the mixture between the prepared ramekins. Place in a baking sheet large enough to hold them with some extra room and pour enough very hot water into the baking dish to come up half way up the sides of the ramekins. Carefully place in the preheated oven and bake for 30 minutes or until the pudding cakes are set.
While the cakes are baking, toast the coconut flakes by placing them in a dry skillet and cook over medium heat, stirring frequently, until fragrant and browned, about 5 minutes.
Serve the pudding cakes warm, topped with a dollop of coconut cream, toasted coconut flakes and fruit if desired.