Make the custard. Whisk together the eggs, coconut milk, vanilla, sugar, cinnamon, and salt.
Heat coconut oil or butter (or half and half) in a pan. Dip each side of the bread into the custard, giving each side a few seconds in the mixture. Transfer the soaked bread immediately to the hot pan. Cook the toast until golden on each side, about two to three minutes per side.
In the meantime, prepare the flambé pineapple. Melt two tablespoons of butter or coconut oil in a large saute pan. Coat each side of the pineapple cubes in sugar, and immediately place in the hot butter. Cook the pineapple until starting to caramelize on one side, about five minutes. Stir and carefully flip the pineapple cubes over, continue to cook for about another four to five minutes until the pineapple is softened and caramelized. Juice should release from the pineapple and mix with the caramel to form a lovely, golden caramel sauce.
Add rum and flambe. Sprinkle with cinnamon.
Serve the toast warm and topped with the flambé pineapple and some of the sauce.