Preheat oven to 350° F. Place paper liners in the muffin cups and set aside.

Chop pineapple into very small pieces.

Fill a small, oven-safe dish with water and place on the bottom rack of your oven.

In a medium mixing bowl, whisk together the flour, baking powder, and coconut. Add pineapple and stir, completely coating the pineapple in flour.

In another mixing bowl, combine the egg whites, honey, oil, and coconut milk.

Add the wet ingredients to the dry and stir to combine.

Spoon batter into each muffin paper to the top, (makes about 8 large muffins) then place the muffin tin in the oven on a shelf above the dish of water. (The water will create a bit of steam which will keep the muffins moist and help them get a nice rounded top.)

Bake for 15 minutes or until a knife inserted into the center of a muffin pulls out mostly clean. (There may be a slight bit of moistness left in the middle due to the pineapple, but there should not be a lot.)

Remove from pan and allow to cool before serving.