Crispy Coconut Chicken with Piña Colada Dipping Sauce

INGREDIENTS

1 1/4 lb

chicken breasts, cut into strips (or chicken tenders)

Avocado oil for frying*

eggs

1 cup

unsweetened shredded coconut

1/4 cup

+ 2 Tbsp coconut flour, divided

1 tsp

sea salt

1/4 tsp

freshly ground black pepper

1/4 tsp

garlic powder

13 1/2 oz

can coconut milk, refrigerated overnight**

1 cup

chopped (150g) pineapple pieces

1 pinch

sea salt