Preheat the oven to 350ºF.
Line a baking sheet with parchment paper and evenly spread ½ cup sweetened coconut flakes on the parchment.
Bake for 7-8 minutes, stirring every 2-3 minutes. Remove when coconut begins to brown.
In a small saucepan combine 1 tablespoon water, 1 tablespoon rum, 3 tablespoons brown sugar, a pinch of salt and 2 tablespoons butter.
Heat the sugar mixture under a medium-low heat until the sugar begins to dissolve, 2-3 minutes. Set aside.
Core and peel 1 pineapple and cut into wedges.
Melt 1 tablespoon butter in a nonstick pan under medium heat.
Glaze pineapple wedges with sugar mixture and place in the preheated non-stick pan.
Cook wedges until beginning to turn golden, 3-4 minutes per side.
Open the 13.5 oz can of coconut cream from the fridge that has been chilling overnight and place the solidified coconut cream in a bowl.
Whip for 1-2 minutes, or 30 seconds if using a hand mixer or stand mixer. Stop when the cream becomes light and fluffy and holds its form. Set aside in the fridge until ready to use.
Heat 1 tablespoon butter in another non-stick skillet on medium-high heat.
Whisk together 3 large eggs, a pinch of salt and one entire 13.5 oz can of coconut milk until smooth.
Separate the tops and bottoms of the Hawaiian rolls, and dip each half-roll in the egg and coconut mixture, making sure it is completely covered in the mixture.
Put the half-rolls in the frying pan, turning after 3-4 minutes, or when they begin to turn golden brown.
Work in batches until all rolls are finished, melting more butter in between each batch as needed.
Assemble and serve immediately.