1Preheat oven to 375 degrees.
Line a 12 muffin tin with cupcake liners, grease lightly.
In a small saucepan, warm your coconut oil just until it melts. It should still be on the cool side.
In a medium bowl, whisk together your flours, baking powder and salt. Stir 1/2 cup shredded coconut. In a separate bowl, whisk together egg, sugar, coconut oil, coconut milk* crushed, drained pineapple and vanilla. Stir into dry ingredients until just combined. Divide batter among prepared muffin cups then sprinkle the top with remaining 1/4 cup coconut.
Bake until a tester inserted into the center comes out batter-free, about 20 minutes. Transfer muffins to a rack and let cool.
*full fat Greek yogurt may be used in place of coconut milk.