I haven't made coconut shrimp in years and I struggled to remember what went into the batter. I started throwing stuff together and this came out better than I remember. The sauce is the perfect pairing to the crunchy shrimp.
Place the four ingredients for the dipping sauce in a bowl and stir well to combine; set aside.
In a separate dish, combine the 1/2 c. flour, coconut flour, corn meal, baking soda, salt, pepper, and pepper flakes. Stir well to combine. Add one whole can and the partial can of coconut milk; stir well. Batter may be thick.
In two separate dishes, place the flour in one and coconut in the other.
Melt your coconut oil for frying. Dredge shrimp first through the flour, then through the batter, then in the coconut. Add to heated oil. Fry each side until golden brown and shrimp is pink. Serve hot with the dipping sauce.