In a small bowl, mix together coconut sugar, pecans and rum. Stir to combine. You may do this immediately before cooking the brie or you make mix together and refrigerate for up to a week. I like to let mine come together in the refrigerator for about a day.
Heat oven to 500 degrees.
Line a small baking sheet with parchment.
Place goat brie atop the parchment.
Bake for 3 to 4 minutes, just until the wheel of brie is starting to soften.
Remove from oven and spread the sugar, pecan and rum mixture evenly atop the warm brie.
Return to the oven and bake for 3 to 4 more minutes, just until the sugar melts.
Gently lift the sheet of parchment paper to move the cheese to a serving platter or simply serve atop the parchment.
Serve warm from the oven with apple wedges, crostings or crackers.
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.