Preparation:

1. Preheat the oven to 180 ° C and use a silicone muffin pan.
2. Combine butter, lemon zest and sugar in a large bowl and beat the mixture until a creamy consistency.
3. Add and beat the eggs, one at a time.
4. Incorporate the coconut, half the flour and half the coconut milk, mix then incorporate the rest of the flour and coconut milk.
5. Pour the mixture into the silicone molds.
6. Cook for 30 minutes, until the top is golden and the center is firm.
7. When the muffins seem ready, remove them from the oven and let them rest for 5 minutes. Then unmold and place them on a rack.

For the syrup:

1. To make the lemon syrup, combine the lemon juice, sugar and water in a small saucepan. Stir over medium heat until it boils.
2. Cover the muffins with the hot syrup using a food brush.