Preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners and set aside.

In a medium bowl, whisk together 1 3/4 cups (210g) all-purpose flour, 1 tablespoon (14g) baking powder, and 1/4 teaspoon salt. Set the dry mixture aside.

In a large bowl, whisk together 1/2 cup (113ml) melted and cooled coconut oil, 3/4 cup (149g) granulated sugar, 2 large room-temperature eggs, 2 teaspoons pure vanilla extract, and 3/4 cup (171ml) full-fat Thai-style coconut milk until well combined.

Add the dry ingredients to the wet ingredients. Using a rubber spatula, fold the mixture together gently until just combined — stop folding when you still see a light trail or small streaks of dry ingredients. Do not overmix.

Fold in 3/4 cup sweetened flaked coconut and 3/4 cup semi-sweet chocolate chips just until evenly distributed.

Divide the batter evenly among the 12 prepared liners, filling each about 3/4 full.

If desired, sprinkle additional sweetened flaked coconut and a few extra chocolate chips on top of each muffin and press them slightly into the batter.

Bake in the preheated oven for 16 to 18 minutes, or until a wooden pick or toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.

Remove the muffin pan from the oven and set it on a wire cooling rack. Let the muffins cool in the pan for 15 minutes.

After 15 minutes, remove the muffins from the pan and transfer them to the wire rack to cool completely or enjoy warm.