In a medium mixing bowl, combine the flour, baking powder and coconut. Whisk together, then add the pineapple. Stir. (This will coat the pineapple in flour completely)
In a second, medium mixing bowl, combine the egg whites, honey, oil and coconut milk.
Now combine the contents of both bowls and stir well.
Spoon a heaping tablespoon of batter into each muffin paper.
Place the muffin tins in the oven, on a shelf above the dish of water. (The water will create a bit of steam which will keep your muffins moist and help them get that nice rounded muffin top that we'd all rather see on a muffin than hanging over our jeans.)
Bake at 350 F. for 15-20 minutes. A cake stick or knife should pull out mostly clean. (There may be a slight bit of moistness left in the middle due to the pineapple. But not a lot.)
Sprinkle with some extra coconut flakes, allow to cool and serve.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.