Coconut Shrimp and Dipping Sauce

Description
This is a yummy recipe for coconut shrimp and dipping sauce.

Ingredients

 * 1½ cups cornstarch, divided
 * 2 cups plain breadcrumbs
 * 2 cups sweetened flaked coconut
 * 1 cup Coco López (cream of coconut)
 * 2 tablespoons powdered sugar
 * 1 lb of raw, shelled, deveined and butterflied shrimp

Dipping sauce

 * ⅓ cup sour cream
 * ⅓ cup crushed pineapple (drained)
 * ½ cup Coco López

Directions

 * 1) In a large plate, place 1 cup corn starch and set aside.
 * 2) In a bowl combine 1 cup Coco López and powdered sugar and stir until well combined.
 * 3) In another large plate, combine bread crumbs, ½ cup cornstarch and coconut whisk around to blend together.
 * 4) Dip and coat each shrimp in the cornstarch.
 * 5) Then dip and coat each shrimp in the Coco López, then dip and coat it in the bread crumb mixture.
 * 6) Repeat it one more time, by dipping them in the Coco López and then the bread crumb mix.
 * 7) Bring oil to a boil and temperature of 375°F.
 * 8) Then place each shrimp in and let boil until golden brown. Do not overcrowd pan to avoid a drop in temperature.
 * 9) Place on colander to drain.
 * 10) Assemble dipping sauce in a small bowl by combining sour cream, Coco López and pineapple and mix well.
 * 11) Serve and enjoy!