Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.
In a large mixing bowl, whisk together the eggs, coconut milk, honey, vanilla extract, lime juice, and lime zest until fully combined and smooth.
In another bowl, mix the almond flour, baking soda, and shredded coconut. Stir until well incorporated.
Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. A few lumps are okay!
Spoon the batter evenly into the prepared cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted comes out clean.
Once baked, let the cupcakes cool in the pan for about 5 minutes. Transfer them to a cooling rack to cool completely.
In a small bowl, mix the powdered coconut sugar, lime juice, and lime zest until smooth. Adjust the consistency as needed.
Once the cupcakes are completely cool, drizzle the glaze over each cupcake generously.
