Heat the oven to 350°F and place liners in nine wells of a muffin tin.

Combine the soy milk and vinegar in a medium bowl and set aside for 5 minutes until it looks slightly curdled—this creates a plant-based buttermilk that helps the cupcakes rise.

Whisk together the flour, baking powder, baking soda, salt, and desiccated coconut in a separate medium bowl, ensuring there are no clumps of baking soda.

Stir the coconut oil, sugar, coconut milk, and pandan extract into the curdled soy milk mixture until the sugar has mostly dissolved and the liquid is uniform.

Create a well in the center of the dry ingredients and pour in the wet mixture, folding them together gently with a spatula just until no dry flour is visible. Avoid overmixing; a few lumps in the batter are perfectly fine and ensure a tender crumb.

Divide the batter equally among the nine cupcake liners, filling each about three-quarters full.

Bake for 20 to 25 minutes, or until the tops are set and a toothpick inserted into the center comes out clean.

Remove the cupcakes from the tin and transfer to a wire rack to cool for a few minutes before garnishing with toasted coconut chips or more desiccated coconut.