• In a mixing bowl combine the rum, sugar, lime juice, lime zest, and coconut milk together. Add the shrimp, cover with cling film, and refrigerate for an hour.
• In a sauté pan over medium heat, stirring frequently, cook the coconut flakes until toasted and lightly browned. Remove from the heat and place in a bowl and set aside.
• Preheat the grill and brush the grate with the coconut oil to prevent sticking.
• While the grill is preheating season each side of the shrimp with the garlic powder. Place the shrimp on the grill and cook until pink on the outside and done in the middle, about 4-5 minutes per side.
• Remove from the heat and top with toasted coconut and coconut sauce.

Coconut Sauce optional

• In a saucepan pour the remaining marinade and cook over medium high heat, stirring frequently, until it is reduced by ½-⅔. Brush onto shrimp or toss in a bowl before topping with toasted coconut.