In a small saucepan melt the butter. Add the shredded coconut, sugar, honey and milk. Cook for 2 minutes stirring constantly then remove from the heat and mix in the almond extract. Set aside to cool.
Tear a large piece of parchment and place it flat on the counter. (You can also use a silicone baking mat)
Unroll the crescent rolls and press together the perforations. Shape into an 8 x 15-inch rectangle.
In a medium bowl use an electric mixer to whip together the softened cream cheese, crushed pineapple, sugar, flour and vanilla.
Spread the cream cheese-pineapple mixture down the center of the crescent dough. Arrange the coconut mixture on top.
Use a sharp knife to cut diagonal strips to within 1/4 inch of the filling. Fold the strips over each other.
Brush top and sides with the beaten egg and sprinkle with the turbinado sugar. Lift the crescent braid using the parchment paper to a sheet pan for baking.
Bake for 25 minutes until golden. Rest for 10 minutes then slice and serve..