Gluten-free muffins with fresh raspberries and yummy coconut     You’ll need:  1 cup coconut sugar 8 tablespoons coconut oil, melted 1 cup coconut milk 2 large eggs 2 cups gluten-free all purpose flour 1 tsp baking powder 1/4 tsp kosher salt 2 cups chopped raspberries (you can also substitute blueberries or strawberries depending on your mood) 12 teaspoons shredded coconut, for topping Non-stick spray 12-cup muffin tin, or 24-cup mini muffin tin