Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners.
Place the shredded coconut flakes in a skillet over medium heat and toast, stirring frequently, until golden and fragrant, about 3-4 minutes. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together the all-purpose flour, baking soda, and a pinch of salt if desired.
In a separate bowl, combine the melted coconut oil, brown sugar, eggs, coconut milk, and vanilla extract. Whisk until the mixture is smooth and slightly frothy.
Pour the wet mixture into the dry ingredients and gently fold together until just combined. Do not overmix to keep the muffins tender.
Fold the toasted coconut flakes into the batter evenly, distributing the crunchy bits throughout.
Spoon the batter into the prepared muffin cups, filling each about 3/4 full for a domed top.
Bake for 20-22 minutes, or until the muffins are golden on top and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
Enjoy these muffins warm or at room temperature, perhaps with a drizzle of honey or extra toasted coconut on top for added flair.
