Preheat the oven to 350. Prepare 12 muffin cups with non-stick spray or paper liners.
Whisk together the coconut milk, sugar, egg, vanilla and coconut extract. In a separate bowl, combine the flour, baking soda, baking powder, salt and 2/3 cup of the shredded coconut. Add the dry ingredients to the wet and stir just until combined.
Divide the batter between the muffin cups, filling them about 3/4 full. Sprinkle the tops with the remaining 1/3 cup shredded coconut.
Bake at 350 for 18-21 minutes until a toothpick inserted in the center comes out clean and the tops are golden brown.
Yields 12 muffins.
Weight Watchers Points Plus Value: 4 points per muffin
Recipe from Curly Girl Kitchen