In a mason jar or airtight container, combine the rolled oats, coconut milk, Greek yogurt, chia seeds, vanilla extract, and a pinch of salt. Stir well until everything is evenly mixed and the oats are fully submerged in liquid.
Fold in half of the diced pineapple and 1 tablespoon of the shredded coconut. If you prefer sweeter oats, stir in the honey or maple syrup at this point.
Seal the container tightly and refrigerate for at least 8 hours or overnight. The oats will absorb the liquid and soften into a creamy, pudding-like consistency.
While the oats chill, toast the remaining coconut flakes in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until golden and fragrant. Set aside to cool.
In the morning, give the oats a good stir to redistribute any settled liquid. Top with the remaining fresh pineapple, the remaining tablespoon of shredded coconut, and the toasted coconut flakes.
Enjoy cold straight from the jar, or transfer to a bowl and add extra toppings like granola, sliced banana, or a drizzle of coconut cream for an even more indulgent breakfast.
