In a mixing bowl, crack three room temperature eggs and whisk them until frothy, about 1-2 minutes.

Add 1 cup of coconut milk and 2 tablespoons of melted coconut oil to the bowl with eggs and mix well.

Stir in 1/4 cup of coconut sugar, 1 teaspoon of vanilla extract, and 1/2 cup of sour cream until fully incorporated.

Sift 1 cup of all-purpose flour, 2 teaspoons of baking powder, and 1/4 teaspoon of sea salt into the wet mixture and gently fold together.

Carefully fold in 1/2 cup of shredded coconut, ensuring it is evenly distributed throughout the batter.

Preheat a skillet over medium heat and lightly spray with coconut cooking spray. Pour 1/4 to 1/3 cup of batter onto the skillet.

Cook for about 2-2.5 minutes until edges bubble, then flip and cook for an additional 2.5 minutes until golden brown.

Transfer cooked pancakes to a plate and serve warm, drizzled with maple syrup and topped with fresh tropical fruits.