Coconut Milk Shrimp! Recipe

Combine grated fresh coconut and boiling water.
Let it stand for 15 minutes; strain, pressing liquid from solids.
Reserve 1/2 cup of the coconut meal and all the juice separately.
Heat butter in 9 inch skillet over medium-low heat until foam recedes.
Add shrimp and onion.
Cook stirring constantly, 3 minutes.
Season to taste with salt & pepper.
Remove shrimp and reserve.
Pour reserved coconut juice into skillet; heat to boiling.
Mix rice flour and cold water in small bowl; stir into heated coconut juice.
Cook over medium heat, stirring constantly, until thickened, about 4 minutes; reduce heat.
Simmer covered 10 minutes.
Stir in sweetened cream of coconut (optional) and reserved shrimp.
Heat until hot.
Taste and adjust seasonings.
Stir in 1/2 cup of reserved coconut meat.
Serve immediately.