1. For coconut cream, in a small saucepan combine sugar and cornstarch. Gradually stir in coconut milk. Cook and stir over medium heat until thickened and bubbly; reduce heat. Cook and stir for 2 minutes more. Remove from heat.

2. Gradually whisk about 1/2 cup of the hot coconut milk mixture into egg yolk. Add egg yolk mixture to the coconut milk mixture in saucepan. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in vanilla. Place saucepan in a very large bowl half-filled with ice water. Stir constantly for 2 minutes to cool quickly. Transfer to a medium bowl. Cover with plastic wrap. Chill for 2 to 24 hours.

3. For cream puffs, preheat oven to 400°F. Lightly grease a baking sheet or line with parchment paper. In a small saucepan combine the water, the butter, and salt. Bring to boiling. Add brown rice flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. Add eggs, one at a time, beating well after each addition.

4. Drop dough into 10 mounds on prepared baking sheet. Bake for 25 to 30 minutes or until golden brown and firm. Transfer to a wire rack; cool for 5 minutes. When just cool enough to handle, cut off tops of puffs and set aside. Scoop out and discard any excess soft dough from the centers. Cool completely.

5. To serve, divide coconut cream among bottoms of puffs. Sprinkle with pineapple and flaked coconut. Top with puff tops.

*Tip:

To grill fresh pineapple, heat a lightly greased grill pan over medium heat. Place two 3/4-inch-thick slices fresh pineapple on hot grill pan; grill for 8 to 10 minutes or until golden brown, turning once. When cool enough to handle, core slices and chop pineapple.