Preheat oven to 350F. Grease a 9x9 baking pan. In a medium bowl whisk together coconut milk, eggs, sugar, extracts and salt. Set aside.
In a large bowl toss together the bread cubes, pineapple and 1 cup of toasted coconut. Pour egg mixture over the bread cubes and gently toss until all bread is covered in egg mixture. Refrigerate for 1-2 hours to allow bread to soak up egg mixture.
Pour soaked bread mixture into greased pan. Bake for 45-60 minutes or until the custard has set.
Cool for 1 hour on a wire rack.
Garnish with remaining 1/4 cup toasted coconut.
This recipe yields 8 servings.
Add some rum extract to whipped cream as an additional topper.
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