Over medium heat in a medium saucepan, combine the Coconut Milk (1 cup), Heavy Cream (1/2 cup), Milk (2 cup), and the Long Grain White Rice (1/2 cup).
Stir in Salt (1/4 teaspoon) and Granulated Sugar (3 tablespoon), and continue to stir until thick and creamy and rice is tender, about 25 to 30 minutes.
Stir in the Dark Rum (1 tablespoon), Coconut Extract (1/2 teaspoon), Sweetened Coconut Flakes (1/2 cup), and Pineapple (1 cup) that has been cut into a 1/4" dices.
Spoon pudding into 1/2 cup ramekins. Serve warm or chilled. If chilling, cover each ramekin with plastic wrap before refrigerating.
When ready to serve, preheat the oven to 325 degrees F (160 degrees C) and lay remaining Sweetened Coconut Flakes (1/4 cup) in a single layer on a baking sheet. Cook for 8 to 10 minutes until lightly browned.
Top puddings with additional pineapple and toasted coconut. Serve.