Preheat oven to 325°F. Line cupcake pan with wrappers.
In medium bowl, combine flour, baking soda and salt.
In separate bowl, whisk together yogurt, oil, eggs and vanilla.
Stir in sugar and pineapple.
Add flour mixture and beat until combined. Fill cupcake wrappers 2/3rds full.
Bake until toothpick inserted in center comes out clean, 20-25 minutes.
While cupcakes are baking, open the can of coconut milk. Scoop out the hardened white coconut cream from the top of the can. Use the liquids for another recipe.
In a medium bowl, whip coconut cream until fluffy like whipped cream. Whip in sugar to taste.
When cupcakes are cool, frost and decorate.