Preheat the oven to 400° F (200° C.) Line 12 muffin cups with muffin papers.
Combine the dry ingredients: in a large mixing bowl, with a large wooden spoon, stir together the flour, baking powder, and salt. Next, stir in the sugar.
Combine the wet ingredients: melt the coconut oil, then add it to a medium bowl with the coconut milk. Next, break the eggs one by one into a seperate small bowl, adding them to the milk mixture one at a time. Add the vanilla and coconut extracts, then whisk to combine all of the liquid ingredients.
Make a well in the center of the dry ingredients. Pour the wet ingredients into the well, then stir slowly with the wooden spoon, making sure to mix in all of the flour on the bottom and sides of the bowl. Stir until the flour is almost, but not fully incorporated, then add the baking chips, berries, and coconut flakes. Stir until they are distributed fairly evenly. By this point, the flour should also be well incorporated. Avoid overmixing, because it can make the muffins tough.
Use a large serving spoon, ladle, or ice cream scoop to fill the 12 muffin cups evenly with batter. Bake the muffins at 400° F (200° C) for about 22 minutes, or until they are somewhat browned on top. Store at room temperature for up to 3 days, or in the refrigerator for 4 days.
