In a small bowl, mix together the milk and vinegar. Set aside to “sour”.
In a medium bowl, mix together the flour, baking powder, baking soda and salt.
In a separate bowl, beat the egg. Mix in the coconut milk, butter and the “soured” milk until fully combined.
Slowly mix in the wet ingredients to the dry ingredients until just combined. Do not overmix!
Fold in the shredded coconut.
Heat a skillet on medium heat, and lightly grease the pan. Scoop 1/3 cup of batter onto the hot skillet and cook until bubbles appear on the top. Flip the pancake over, and cook the other side for an additional minute, or until the side is golden brown.
Repeat for the remaining batter.