In a medium saucepan, bring water, fresh coconut milk, and salt to a light boil over medium heat. Add the peppers and garlic, stir and add the rice. Stir again. Turn the heat down to a low simmer, no lid. Simmer until you can no longer see the liquid bubbling through. 15-20 minutes for this type of rice. Turn off the heat and let rest five minutes.
After the coconut rice has rested add the beans, tomatoes, and pineapple. Gently fluff with a fork to thoroughly mix the ingredients.
When we served this the rice had cooled and the rotisserie lobster was piping hot. If you want both to be hot, coordinate your lobster tail to begin before you prep and cook the coconut rice.