Dessert Wine With Coconut Rum Flan?
I would recommend a dessert wine that has been made from the Scheurebe grape. Don't worry- it's more common than the name would make you think! When Scheurebe (also known as Samling 88) is used to make dessert wine, it takes on this wonderful almost-mango-chutney note that would compliment the coconut perfectly.
Try googling "Schuerebe beerenauslese", "scheurebe trockenbeerenauslese", "scheurebe ruster ausbruch" or "scheurebe ice wine".
I'd go for Dominican rum if you can't get your hands on any contraband Havana Club.
Flan's generally too sweet to pair well with wine so I would not get anything expensive. Beaumes de Venise would be a reasonable choice as it's quite sweet but balanced with good acid, and not expensive.
Gosh, that is a challenge. Would you (or your host) be averse to serving a well-aged dark rum? Maybe a demerara from Guyana; or there are some lovely smaller batches from Antigua. I don't know if you'll be able to find them. I should think in the TO area there are rums readily available considering the good sized west indian community.
Wine though - I may go something with vanilla notes, or even something pineappley to bring a caribbean flavor to the dessert. A German BA or TBA?
TBA= trockenbeeranauslese - sorry, spelling!
I do have some good rum from Trinidad, but it would break the theme of the dinner, which is Cuban food. I know, there is no Cuban wines (at least that I know about) but it would seem wrong to bring another country's rum.
We do have a couple of Muscat de Beaumes de Venise. Would these work?