Combine rum, raisins, and brown sugar in a small saucepan.

Simmer over low heat, stirring occasionally, until raisins absorb the rum, about 10 minutes.

Toast semolina in a dry saucepan over medium heat, stirring frequently, until fragrant, about 2 minutes.

Add water, coconut cream, white sugar, corn oil, eggs, and salt to the toasted semolina.

Cook and stir until the mixture thickens, 8 to 10 minutes.

Reduce heat and stir in the raisin mixture.

Cook and stir until the mixture pulls away from the sides of the pan, 5 minutes to 1 hour.

Preheat oven to 350 degrees F (175 degrees C).

Grease a 9-inch baking dish.

Scrape the semolina mixture into the prepared baking dish and smooth the top.

Bake in the preheated oven until the top is golden brown, about 1 hour.

Garnish with a drizzle of honey and poppy seeds, if desired.

Let cool slightly before serving.