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1. Earlier in the day, remove the thick coconut cream from the can and discard the water at the bottom of the can. In a small bowl, mix cream and coconut milk until stiff peaks form. Chill for at least an hour.
2. Preheat oven to 350 F. Line a muffin pan with paper liners. In a small bowl, mix dry ingredients.
3. In a microwave safe bowl, melt coconut oil for 15 seconds. Add eggs, oil, agave nectar, and lime zest to dry ingredients. Blend well.
4. Fill muffin tins 3/4 of the way full. Bake for 18-22 minutes or until a toothpick comes out clean.
5. Cool completely and top with clotted coconut cream. Place a sliver of lime on top and enjoy with iced coffee, soaking in the last summery rays.
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