Clean the mushrooms under cool running water to remove any dirt. Pat them dry with a paper towel. Cut larger mushrooms in half or quarters to ensure they are roughly the same size.

In three separate bowls, set up the breading process: Place 1 cup of flour in the first bowl, seasoning it with salt and pepper.

In the second bowl, combine the coconut milk with 1/2 cup of flour to create a thick batter.

In the third bowl, place the panko breadcrumbs and add more salt and pepper for flavor.

Dredge each mushroom in the seasoned flour, dip it into the coconut milk mixture, and then coat it in the breadcrumbs. Press down gently to ensure the coating sticks.

Heat oil in a deep frying pan over medium to high heat, about 2 inches deep. To test if it's hot enough, drop a small piece of bread into the oil—if it sizzles, you’re ready!

Carefully place the coated mushrooms into the hot oil in batches, frying them for about 3-4 minutes on each side until golden brown and crispy.

Remove the mushrooms and allow them to drain on a paper towel.

While still hot, sprinkle a little sea salt over the fried mushrooms and serve them with your favorite dipping sauces, such as aioli, ranch dressing, or marinara.