I have another great recipe here for you. You can totally booze it up by injecting rum into it with pipettes (yes, that's exactly the instrumentation I used to do it to the cake version). But these cupcake versions are tasty as is. To be completely honest with you, this recipe was very time consuming to make. There are several components to it, each requiring its own cooking and assembling process. Save this recipe for a day when you're adventurous. And the results from all that arduous work will be gratifying.
Step One: Bake cupcakes.
Step Two: Inject cake with remaining coconut milk (or rum) while it's still hot out of the oven.
Step Three: Cook pineapple curd.
Step Four: Toast coconut flakes.
Step Five: Reduce pineapple juice into a glaze.
Step Six: Whip up some heavy cream.
Step Seven: Core your cupcakes.
Step Eight: Add pineapple curd to center.
Step Nine: Cover with whipped cream.
Step Ten: Sprinkle toasted coconut flakes on top.
Step Eleven: Drizzle on pineapple reduction glaze.
Step Twelve: Eat it.