Baked Coconut-Crusted Calamari

In a medium-sized bowl, stir together the coconut milk, sriracha, and a pinch of salt. Place the squid rings into the bowl so that the coconut milk just covers them. Cover and refrigerate for at least 4 hours.
Preheat your oven to 425°F and generously spray a baking sheet with cooking spray.
Pour the coconut flour into a large, shallow plate and place the egg whites into a small bowl. Pour the panko, coconut flakes, and another pinch of salt into a large, shallow plate and mix well.
Take a squid ring out from the coconut milk, letting any excess coconut milk drip off (but don’t dry it off!) and place it into the coconut flour until it is thoroughly coated.
Then, place the ring into the egg whites also until it’s thoroughly coated. Finish by placing the squid in the panko/coconut mixture, lightly pressing so that the panko adheres to the ring. Place on the prepared baking sheet and repeat until all the rings are coated.
Spray the rings with cooking spray and bake them until lightly golden brown, about 7-10 minutes. Flip the rings, spray them with cooking spray, and bake for an additional 2-4 minutes until golden brown and crispy.
While the calamari bakes, mix together the Greek yogurt, sriracha, and a pinch of salt.
Dip the calamari in the yogurt mixture fresh from the oven, and enjoy.