Heat a frying pan on medium high. Add coconut flakes. Toast until they are light brown (3-4 minutes). Remove from heat.
Combine cream of coconut and brown sugar in small bowl and stir until smooth.
Place pineapple spears on a hot grill. Brush with coconut glaze. Flip pineapple after 3 or 4 minutes and brush glaze on the opposite side. Depending on size of pineapple spears, they should take about 8-10 minutes on the grill.
Remove from grill and sprinkle toasted coconut on top, then serve.
*Tip: Serve as a side dish alongside grilled chicken or fish for dinner, or top with a scoop of vanilla ice cream for a delightful dessert during halftime.