Combine the almond flour, salt, and pepper and stir to combine. In a second shallow bowl, add the eggs and coconut milk and whisk until smooth. In a third shallow bowl, combine the pork panko and shredded coconut in a shallow bowl and stir to combine. Set all three bowls aside.
In a deep fryer (we use a small Fry Daddy), add about 2-3 inches of coconut oil (no more than the max fill line on your deep fryer). Turn on the fryer and let the oil come to heat (between 350°F - 375°F).
While the oil is heating up, hold a shrimp by the tail and dip in the almond flour mixture to coat all sides (not including the tail). Then dip the flour-coated shrimp in the egg mixture, tapping off the excess. Finally, dredge the shrimp in the pork panko/coconut mixture, pressing to ensure an even coating around the entire shrimp (not including the tail). Repeat on all the shrimp.
Once the oil is hot and all the shrimp are all coated, place 3-4 shrimp in the deep fryer at a time (add more or less depending on the size of your fryer). Fry for about 2 minutes, or until they are golden brown and crispy. Remove from oil with a slotted spoon and cool on a paper towel (to preserve as much oil as possible, cool directly on a plate instead to keep the oil from soaking into the paper towel). Repeat until all shrimp have been cooked.
Serve right away with the Pineapple Dipping Sauce. Leftovers can be stored in an airtight container in the fridge for up to a week on in the freezer for up to 6 months. Reheat in the oven at 375°F until crispy (about 10 minutes or so).