Preheat the oven to 350 degrees F. Spray a mini cupcake pan with nonstick cooking spray or line with baking cups and set aside.
In a small bowl, whisk together sweet rice flour, sugar and baking powder.
In a large bowl, add KA•ME® Lite Coconut milk, egg, orange zest and vanilla, whisk to combine.
Add the flour mixture to the liquid mixture and whisk until smoothly combined, you will get a thin batter.
Spoon about 1 tablespoon into each cup of the prepared pan.
Bake in the middle rack of the oven for 30-35 minutes, or until golden brown around the edges.
Remove from the oven and let cool on a wire rack before removing the coconut mochi from the pan. If needed, use a knife to gently remove from the pan. Sprinkle with toasted coconut flakes and orange zest.