1 1/2 cups flour
1 cup sweetened shredded coconut, toasted
1/2 cup granulated sugar
1/3 cup chopped toasted almonds
1 1/2 teaspoons baking powder
3/4 teaspoon grated orange peel
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup canned unsweetened coconut milk
2 large eggs
1/4 cup (1/2 stick) unsalted butter, melted
1 teaspoon vanilla extract

Preheat oven to 400 degrees F. Butter 12 (1/3 cup) muffin cups.

Combine flour, toasted coconut, sugar, almonds, baking powder, orange peel, baking soda and salt in large bowl. Whisk coconut milk, eggs, butter and vanilla in medium bowl to blend. Add egg mixture to flour mixture and stir until combined.

Divide batter among prepared muffin cups. Bake until tester inserted into center comes out clean, about 15 minutes. Turn out onto rack and cool slightly. (Can be prepared 1 week ahead. Cool completely. Enclose muffins in resealable plastic bags and freeze. Thaw before serving.)

Makes 12 muffins.