Whisk together coconut oil, coconut milk, lime zest, lime juice, and garlic and soy sauce in a medium bowl.

Add shrimp and toss to evenly coat. Cover with plastic wrap and marinate in the refrigerator for at least 30 min and up to 2 hours.

Remove shrimp from marinade and gently shake off excess. Reserve remaining marinade.

Heat up saute pan on medium and cook shrimp stirring occasionally until pink. Be sure not too overcook, they will get tough.

Remove to serving dish.

Warm reserved marinade in saucepan stirring constantly until slightly thickened. Pour over shrimp. Top with toasted coconut and cilantro.