In a bowl, whisk the eggs and sugar together. Add the butter and coconut milk. Mix well and then add the flour, grated coconut and salt. Stir until you get a very smooth batter.
Heat a frying pan over medium heat, and brush with oil. Pour in a ladleful of batter and rotate pan so that it covers the entire bottom of the skillet. When the edges are golden, flip crepe to brown the other side. Spread with dulce de leche and sprinkle with brown sugar. Heat with a torch until it forms a sugary crust.