1. Sauté the bell pepper and Thai pepper in a little oil with a pinch of salt until tender. Add the corn, grated ginger, shredded coconut, and scallions. Add a little more oil and sauté until the vegetables are tender-crisp, about 5 minutes. Place in a large bowl and set aside to cool.
2. Once cool, stir in the chopped basil, flour, a dash of salt, coconut milk beverage, and eggs. Stir to combine. Add more coconut milk if the batter is too dry. Let the batter sit for five minutes before pan-frying for fluffier fritters.
3. Drop 1/4 cup of batter onto a medium-hot (approximately 350°F/177°C) nonstick frying pan coated with oil. Pan-fry until golden brown on one side, then flip.
4. Fry until golden brown on the other side and cooked through the center. Serve with lime wedges.

For the Salsa

1. Toss all salsa ingredients in a bowl and serve with the corn fritters.