Melt coconut oil on very low heat and remove from heat as soon as melted. The oil should be liquid but not warm.
In a large bowl whisk together coconut oil, molasses, maple syrup, egg and coconut milk until very well combined. MAKE SURE ALL INGREDIENTS ARE AT ROOM TEMPERATURE!
In a separate bowl mix flour, shredded coconut and baking powder (preferably with a big whisk to ensure baking powder is well incorporated).
Add dry ingredient mix to wet ingredient mix and gently stir to combine. Do not over mix. Only until there are no flour lumps left.
Pour into mini muffin tin or mini silicone molds and bake for 13-18 minutes (depending on size of your muffins). Insert a wooden skewer and once it comes out clean your muffin is ready.
Take out of the oven and let cool for at least 10 minutes before taking out of muffin molds.
Serve on a plate and sprinkle powdered sugar through a fine mesh sieve over your muffins for lovely looking decoration.