Preheat your oven to 375 degrees. Grease your muffin pan(s). Separate crushed pineapple from the juice (reserve).

In a large mixing bowl, lightly beat your eggs with a fork. Add butter, coconut milk, crushed pineapple, reserved pineapple juice, granulated sugar, vanilla, desiccated coconut/raw coconut flour, and unbleached all purpose flour together in a medium bowl. Fold gently, just until combined.

In a small bowl, combine melted butter, flour, sugar, and desiccated coconut. Use a fork or a pastry cutter to create crumbs.

Fill muffin cups with Piña Colada muffin batter 2/3 way full. Top each with 1 tbsp of coconut streusel. Press the streusel down gently.

Bake for 20 minutes. or until a toothpick inserted into the middle comes out clean.