In a small skillet over medium-high heat, cook the pineapple juice, stirring occasionally. Continue cooking until the liquid has reduced to about 2 tablespoons, which should take approximately 10 to 12 minutes. Remove from the heat and stir in the maple syrup and 1 teaspoon of the butter. Set aside.

In a shallow bowl, whisk together the eggs, coconut milk, granulated sugar, and salt until well combined. Separate the Hawaiian rolls and cut each one in half through the equator.

In a large nonstick skillet or griddle over medium heat, melt 2 teaspoons of the butter. Dip each roll half into the egg custard mixture and arrange them in the pan, cut side down. Do not overcrowd the pan; work in batches if necessary.

Cook the rolls, turning halfway through, until the custard mixture firms up and the rolls turn a beautiful golden brown, about 2 to 3 minutes per side. Transfer the cooked rolls to a serving platter and repeat the process with the remaining butter and rolls.

In a small bowl, toss together the toasted coconut flakes and the orange zest. Sprinkle this mixture over the warm French toast and drizzle generously with the prepared pineapple maple syrup.