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Preheat the oven to 180C/365F
Brush the cupcake tins with butter and dust with rice flour/semolina (skipped , used cupcake liner)
In a large, microwave safe bowl combine the coconut milk and butter, heat in the microwave for 1 minute
Add the milk and 2 eggs, whisk until combined
In a medium sized bowl combine the glutinous rice flour, sugar and baking powder
Add the dry ingredients to the wet ingredients and whisk until smooth
Distribute the batter evenly between 12 holes of a cupcake tin
Top with desiccated coconut and bake for 45 minutes, or until golden brown
Remove and cool