Preheat oven to 375*.
Line muffin tin with parchment liners.
Mix the almond flour, coconut flour, and sea salt until almond and coconut flours are thoroughly mixed.
Add in the pineapple, 1 cup coconut flakes, eggs, honey, and coconut milk or yogurt until well combined.
Drop into 12 muffin cups, filling ¾ of the way, and sprinkle with the remaining ⅛ cup coconut. Bake for 25 minutes, or until coconut on top starts to brown and a toothpick inserted into the center of a muffin comes out clean.