Place the coconut oil on a baking sheet and place it in the oven to melt.
In a medium size bowl, mix together the cassava flour and spices and set aside.
In a small bowl, beat the eggs and set aside.
In another medium size bowl, mix together the almond flour and coconut flakes.
Dip the shrimp first into the bowl with the cassava flour and spices, then the beaten eggs, and finally the bowl with coconut and almond flour mixture, pressing gently to help it stick.
Remove the baking sheet from the oven and gently place shrimp in a single layer on the baking sheet.
Drizzle the shrimp with olive oil and return the pan to the oven.
Bake 10-12 minutes until the outside of the shrimp are golden and shrimp are cooked.
To make the dipping sauce:
While the shrimp are baking, in a small bowl, whisk together the pineapple, cream, and honey.
Serve the shrimp immediately with the pineapple dipping sauce.
Notes
Blend the sauce with an immersion blender if you like a smoother sauce.
OR Blend fresh mango with a splash of sriracha, lime juice, honey, and some olive oil for a mango sauce.