COOK COCONUT RICE: Bring 2 cups of water to boil in a large saucepan. In the meantime, wash your rice until the water is clear when you strain it. Once water boils, add coconut milk and a pinch of salt. Add rice and bring heat to medium low. Let everything simmer until the water is nearly boiled out (you should be able to see a tiny bit of liquid at the bottom). Reduce heat to low and cover the saucepan. Continue cooking until all water has evaporated, about 4 to 5 minutes. Turn off heat and let the rice sit.

COOK SHRIMP: Heat 1 1/2 tablespoons of coconut oil on a sauté pan over medium-high heat. When the oil is hot, add shrimp and cook each side for 2 to 3 minutes. The shrimp is done when you no longer see gray spots on the shrimp. Sprinkle some salt and dish the shrimp onto a plate.

COOK FRIED RICE: Heat 2 1/2 tablespoons of coconut oil in a deep sauté pan over medium-high heat. When the pan is hot, add the onions and cook for 2 to 3 minutes, until onions are translucent. Add diced carrots and red pepper and a generous pinch of salt. Cook for 2 minutes, stirring constantly. Add corn and peas and cook for another 2 minutes. Pour in the eggs and add most of the green onions, saving some for garnish. Cook eggs for 1 to 2 minutes. Next, add the rice and pineapple. Keep stirring until the eggs are fully cooked. Season rice with soy sauce, sesame oil, and salt. Mix in the cooked shrimp and turn off the heat. Sprinkle remaining green onions and toasted coconut on top of the fried rice and serve.

Refrigerate leftovers in an airtight container for 3 to 4 days.