Preheat oven to 325 degrees. Lightly spray a baking dish with canola oil spray (or other cooking oil spray).
Place fish in baking dish, and season with salt & pepper to taste. Loosely cover with foil & bake 12 to 15 minutes, until fillets are opaque.
In small bowl, combine the 1 Tbsp cornstarch and 2 Tbsp pineapple juice, set aside. In a sauce pan, bring pineapple juice, the lime juice & coconut milk to a boil. Add cornstarch mixture & simmer, stirring constantly, until thickened. Serve over warm tilapia.
Top with toasted coconut, and serve with fruit chunks on the side, if desired.