Preheat oven to 355 degrees Fahrenheit. Line 16 muffin cups with paper liners or grease each cup. Set aside.
In a medium bowl, combine the lemon zest, lime zest, egg, and coconut milk. Set aside
In a large bowl, combine flour and sugar, cutting in the solid coconut oil with a pastry blender.
Fold the milk mixture into the flour, mixing until just combined.
Using a medium cookie scoop, portion out batter into prepared muffin tray and sprinkle with shredded coconut.
Bake for 25 mins.
Cool on a wire rack for 5-10 minutes. Serve warm.