Ingredients 1   cup (135 g)   self-rising flour   see note before starting 1   cup (8 fl oz/237 ml)   full fat canned coconut milk   thoroughly whisk the contents in the can before using for recipe, see note before starting 2/3  cup (56 g)   finely shredded or flaked sweetened coconut   see note before starting Instructions Preheat the oven to 350°F (177°C). Grease your mini muffin or donut pan with cooking oil spray. Add flour and canned coconut milk to a large mixing bowl. Before using your can of coconut milk, whisk together the contents until they are uniform before measuring out 1 cup because some of the cream tends to separate from the liquid. Use a silicone spatula to mix the batter until no flour lumps remain. Stir in the shredded or flaked coconut until evenly combined. Use a 1.5 tbsp cookie scoop to scoop the batter into your prepared pan. You may need a different size cookie scoop depending on the size of your pan. I us...