Heat the heavy cream, coconut milk, whole milk and rum in a heavy-bottomed saucepan over medium heat. Place the eggs and sugar in a heatproof mixing bowl and beat until pale yellow in color and all of the sugar has dissolved. Temper about 1/2 a cup of the cream mixture into the egg mixture and whisk vigorously to incorporate well. Add the egg mixture to the saucepan with the cream mixture and cook, stirring constantly with a whisk, or wooden spoon. Be sure to stir the corners of the pot and lower the heat slightly. Stir the custard for 4 to 5 minutes or until it has thickened enough to coat the back of a spoon.
Remove from the stove and strain the custard through a fine mesh sieve into a clean bowl. Place the bowl in another bowl half-filled with ice and ice and water to cool the custard. To cool the custard faster, stir it occasionally with a spoon.
Pour the chilled custard into an ice cream machine. Churn according to the manufacturer's instructions until the custard is frozen. Pack the ice cream into an airtight container and freeze until ready to serve.
For the Flambeed Raisins and Pineapples:
Place 2 scoops of coconut ice cream in 4 frosted martini glasses. Set aside until the pineapples are cooked.
Place a 10-inch saute pan over medium-high heat. Once hot, add the butter to the pan. Place the pineapples and the raisins in the pan and cook, stirring often for 3 minutes. Sprinkle the sugar over the pineapples and raisins and continue to cook until the sugar has completely dissolved and the mixture starts to bubble, about 1 minute. Pull the pan off the stove and pour the rum in the pan.
Immediately return the pan to the stove and tip the edge of the pan so that the flame will ignite the alcohol.
Pour 1/2 a cup of the pineapples and raisins over each of the 4 martini glasses and divide the glaze among the four glasses as well. Sprinkle 1 tablespoon of the toasted coconut over each glass, and garnish with an orange wedge, maraschino cherry and umbrellas.
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