Step 1: Preheat your oven to 350°F (175°C) and grease a 12-cup standard muffin tin thoroughly with butter or non-stick spray.
Step 2: In a large blender or mixing bowl, combine the milk, eggs, flour, sugar, melted butter, lemon juice, lemon zest, and vanilla extract.
Step 3: Blend or whisk until the mixture is completely smooth and the sugar has dissolved.
Step 4: Stir in the shredded coconut by hand so it is evenly distributed but not pulverized.
Step 5: Pour the batter into the prepared muffin cups, filling each about 3/4 of the way to the top.
Step 6: Bake for 25-30 minutes, or until the tops are golden brown and the centers are just set.
Step 7: Remove from the oven and allow the baby lemon impossible pies to cool completely in the tin for at least 30 minutes to ensure the layers set properly.
Step 8: Gently run a thin knife around the edges of each pie to loosen and lift them out. Serve chilled or at room temperature.