Combine the coconut milk, almond flour, onion, ginger, turmeric, lemon grass, garlic and 1/4 teaspoon of salt. Heat a large skillet over medium-high heat. Season tilapia fillets with salt and pepper on both sides and place skin-side up in the skillet. Pour the sauce over the fillets, spooning sauce over fillets until coated. Sprinkle with red pepper flakes. Reduce heat to medium, cover, and simmer for about 15 minutes, until sauce is thickened and fish flakes easily with a fork.