Heat oven to 350 degrees F. In a small saucepan combine half-and-half and cream of coconut. Bring to boiling, stirring occasionally.
In a medium bowl whisk together eggs and egg yolks. Slowly whisk coconut cream mixture into egg mixture; add rum, vanilla, and allspice.
Place 8x1-1/2-inch round baking pan in a small roasting pan. Pour egg mixture into pan. Place on middle rack in oven. Pour enough boiling water into roasting pan to come halfway up baking pan.
Bake for 35 to 45 minutes or just until knife inserted near center comes out clean. Let cool in pan on a wire rack. Chill for 2 to 6 hours.
To make the raspberry syrup, simply place raspberries, sugar, and water into a pan over medium heat and stir until a syrup consistency develops and then strain.
To serve, run a knife around edge of baking pan. Invert serving platter on top of baking pan; carefully turn platter and pan over together. Remove baking pan. Pour raspberry syrup on top of flan. If desired, sprinkle flan with sweetened coconut flakes and garnish with fresh raspberries.