Pre-heat the oven to 375°F Line a rimmed baking sheet with parchment paper.
Cut each breast in half and place in a glass or ceramic dish. Pour the coconut milk over. Allow to marinate at least 30 minutes.
In a shallow bowl, combine the salt, pepper, crushed corn flakes and flaked coconut. Dredge each chicken piece in the corn flake mixture, pressing firmly to adhere, and place on the prepared baking sheet.
Drizzle the melted coconut oil over each and bake, turning once, until the chicken is cooked through and the crust begins to brown, about 30 minutes. Remove from the oven and allow to rest for 10 minutes before serving.
*Although corn products like corn flakes should normally be gluten-free, some manufacturers will add malt flavoring, a wheat ingredient that is off limits. Be sure to read labels carefully.