Preheat oven to 350ºF. Spread the coconut flakes on a rimmed baking sheet and cook for 5-6 minutes, stirring every couple of minutes, until golden and lightly toasted. Remove and set aside to cool.

In the bowl of a stand mixer, or using a hand mixer, whip the cream cheese until smooth and creamy. Add the coconut cream and 3 tablespoons sugar, and stir until well-blended. While the mixer is running, slowly drizzle in the heavy cream, and whip until soft peaks form. Blend in the rum.

Place a small dollop of the whipped cream mixture in a 9x13-inch baking dish. Spread it around to coat the bottom of the dish. Set 6 graham crackers on top, then top with a light layer of whipped cream. Arrange chopped mango on top of the whipped cream. Repeat 3 more times, until you have 4 layers of graham crackers. Dollop the remaining whipped cream on top and spread it to cover, then finish with more mango.

Chill in the refrigerator for at least 2 hours, until the graham crackers are tender. Just before serving, sprinkle with 2 tablespoons turbinado sugar if you like. Enjoy!