Grease the recesses of a muffin baking tray (12 recesses). Unscrew the bud of the baby pineapple. Peel the fruits and cut them crosswise into 12 thin slices. Cut out the stalk with a small round cookie cutter (approx. 1 cm Ø).
For the caramel, caramelise 100 g sugar in a pan until golden. Remove from the stove. First stir in 10 g butter, then cream. Add pineapple slices to the caramel. Simmer at low heat for about 2 minutes.
Grate the cheese and sprinkle on the crêpes. Bake in the preheated oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3) for approx. 15 minutes. Wash the chives, shake dry, cut into fine rolls and sprinkle on top.
For the dough, briefly mix egg, oil and yoghurt with the whisk of the mixer. Mix flour, grated coconut, 100 g sugar and baking powder. Stir the egg and yoghurt mixture briefly into the flour mixture until all ingredients are moist.
Spread on the pineapple slices. Bake in a hot oven for 25-30 minutes.
Remove from the oven and immediately turn over onto a large cake platter or tray. (Attention! Some caramel may flow out.) Serve muffins hot or cold.