Toast coconut flakes in a saucepan over medium heat until lightly golden brown. Add water and sugar, stir to combine, and bring to a simmer. Reduce heat to medium-low, and simmer for 20 to 25 minutes.
Remove from heat and allow coconut mixture to cool for about 15 minutes. Strain through a fine mesh strainer into a bowl. Add coconut extract, and a very small pinch of salt. Transfer coconut cream pie syrup into a smaller container, and store in the fridge until needed.
To make each dirty soda, fill a glass with ice. Pour in 4 ounces of cream soda. Fill the glass the rest of the way with sparkling water, leaving a half inch unfilled at the top. Pour in 3 to 4 tablespoons of the coconut cream pie syrup, and stir everything with a spoon for a few seconds. Top off with a splash of half and half, Garnish with a dollop of whipped cream and toasted coconut flakes.
