Preheat oven to 350°F and line a regular size cupcake pan with cupcake liner.
In a small bowl, measure out flour, salt, baking soda, baking powder, and sugar, mix well with a whisk and set aside.
Puree 1 cup of chopped pineapple in a food processor, this will yield approximately 1/2 cup of pureed pineapple.
Add the pureed pineapple, coconut milk, oil, egg, and vanilla extract in a medium bowl and beat with a whisk to combine.
Slowly pour the flour mixture into the liquid mixture while slowly whisking with the other hand. Mix only until combine, use a spatula to scrape any flour on the side of the bowl and mix up anything at the bottom of the bowl.
Divide batter equally among 12 cups.
Bake for 20 minutes until an inserted toothpick in the middle of the cupcake comes out clean.
Remove cupcakes from the oven and cool completely on a wire rack.
To make the frosting:
Add cold heavy whipping cream, sugar, vanilla and rum to a mixing bowl. Beat on medium speed until stiff peak forms. Refrigerate until ready to use.
Toast the coconut chips in a skillet over medium heat until the edges turn golden brown. Let cool completely before using.
Transfer frosting to a pastry bag fitted with the star tip, top cupcakes with frosting.
Break up the larger pieces of toasted coconut chips with your fingers and garnish cupcakes generously.
Optional: decorate with colorful straws, or cocktail umbrellas.
1. I make the cupcake batter using just a hand whisk. You can use an electric mixer as well, just be sure to not overmix the batter. 2. Best enjoy within 1 – 2 days, but you can store cupcakes in an air tight container in the fridge for up to 5 days.