Set your oven to 350°F (175°C). Grease or line a muffin tin.
Prepare the Wet Ingredients:
In a large bowl, whisk the eggs and sugar until pale and creamy. Slowly add melted butter, coconut milk, and vanilla extract. Mix until smooth.
Combine the Dry Ingredients:
In another bowl, mix shredded coconut, flour, baking powder, and a pinch of salt.
Fold Ingredients Together:
Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
Fill the Muffin Cups:
Spoon the batter into the muffin tin, filling each cup about 3/4 full.
Bake:
Bake for 20–25 minutes, or until muffins are golden brown and a toothpick inserted comes out clean.
Cool:
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Serving and Storage Tips
