Preheat your oven to 350°F (175°C). Gather mixing bowls, measuring cups, and muffin tins.

In a large mixing bowl, combine coconut milk, eggs, and sugar. Whisk for 2-3 minutes until smooth.

In a separate bowl, whisk together the flour, shredded coconut, and baking powder for 1-2 minutes.

Gradually add the dry mixture to the wet mixture, stirring gently until just incorporated.

Pour the batter into greased tins, filling them two-thirds full. Bake for approximately 25 minutes.

Remove from oven and cool in molds for 5-10 minutes before transferring to a wire rack.