For the Coconut Ice:
In medium 4-quart saucepan set over medium heat, heat the coconut water, sugar and salt. Stir until the sugar dissolves. Remove from the heat and whisk in the coconut milk.
Pour the hot liquid into a 9-inch square baking dish, and gently place in the freezer. As the mixture starts to cool, the coconut milk fat will start to separate, so stir every 10 minutes or so, until ice crystals start to form.
Once the raspado is completely firm, shave the ice with a large fork or spoon, and spoon a generous portion into martini glasses or dessert bowls. Drizzle the jamaica syrup over the top (and optional pomegranate seeds), and serve immediately.
For the Jamaica Syrup:
In medium saucepan set over medium heat, heat the sugar with 1 cup of water. Simmer until the sugar completely dissolves. Remove from the heat and add the flowers. Steep the flowers for 30 minutes, then strain and discard flowers. Cool completely before serving.