Preheat the oven to 350°F (175°C). Place six 1-cup sized ramekins in a 9x13 baking dish. Fill up with water until the ramekins stand about ¼ in water. Set aside.
Place 1 cup of the sugar in a small saucepan over medium-low heat. Cook gently until the sugar is completely dissolved and liquefied with a golden brown color. Stir constantly.
Once the sugar is melted and golden brown, immediately spoon into ramekins equally.
Spread the caramel evenly over the bottom of the dish, then set aside to cool for 15 minutes before proceeding.
Once the caramel has hardened, pour the condensed milk, evaporated milk, coconut milk, eggs, pure cane turbinado sugar, and shredded coconut into a blender. For extra flavor add the vanilla beans or vanilla extract and cinnamon. Blend for 2-3 minutes until smooth.
Pour into the baking dish over the caramel. Cover each ramekin with aluminum foil separately and seal tightly. Bake in the preheated oven for 60-65 minutes until set. When done, remove from the oven and water bath and let cool to room temperature. Refrigerate overnight.
Before serving run a knife around the edges of the dish to separate the flan from the sides.
Flip over the ramekins onto plates. Garnish each flan with shredded coconut and fresh raspberries.