Add your cauliflower florets into a medium glass bowl or ziplock bag and pour in the coconut milk (reserving any cream that has formed in the can for another use). Toss and set aside to marinate for two hours, tossing every 30 minutes or so to get any pieces not submerged mixed in.
Preheat oven to 400 degrees and line a baking sheet with parchment paper.
In either a high speed blender or food processor, pulse the coconut flakes until ground into small crumbs. Transfer to a shallow bowl and add in the panko breadcrumbs. Toss to combine and set aside.
In another shallow bowl, toss together the flour, salt, and a dash of pepper. Set aside.
In a third shallow bowl, add the beaten egg.
Remove the cauliflower florets from the coconut milk and dip into the flour mixture to thoroughly coat. Next, dip into the egg mixture to thoroughly coat and then dip into the breadcrumb mixture to coat. Place coated cauliflower pieces onto your prepared baking sheet, making sure to leave a little space between each floret, and repeat the dipping steps with the remaining florets.
Bake for 30 minutes or until starting to brown all over, tossing halfway through. Serve warm with the Creamy Honey Mustard dipping sauce.
Whisk together the yogurt, mustard, honey, and lemon juice. Taste and season with salt and pepper.