Start by preheating your oven to 180°C (350°F). Grease your muffin tin or line it with paper liners. Place a dry skillet over medium heat, add the shredded coconut, and toast, stirring constantly, until golden and fragrant, about 3-4 minutes. Transfer to a plate and let cool slightly.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined. This creates a light, airy base for your muffins.
In a separate bowl, crack in the eggs and whisk until smooth. Add the coconut milk and melted butter, whisking again until the mixture is silky and uniform.
Pour the wet mixture into the bowl with the dry ingredients. Gently fold everything together with a spatula until just combined; the batter will be slightly lumpy—this keeps the muffins tender.
Add the toasted coconut to the batter and fold gently to distribute evenly. This will give the muffins those irresistible chewy bits and aroma.
Divide the batter evenly among the muffin cups, filling each about three-quarters full. Sprinkle a few extra toasted coconut flakes on top of each muffin for added crunch and visual appeal.
Bake in the preheated oven for 20-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. The tops should crack slightly and smell toasted.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer to a wire rack to cool slightly further, which helps set their crumb and keeps the coconut topping crispy.
Once cooled just enough to handle, serve these tropical muffins warm or at room temperature. Their aroma of toasted coconut will make every bite feel like a beach escape.
