Prepare the marinade: In a bowl, combine the coconut milk, lime juice, minced garlic, Jamaican jerk seasoning, honey or maple syrup, salt, and pepper. Mix well to combine.

Marinate the shrimp: Place the shrimp in a shallow dish or resealable plastic bag. Pour the marinade over the shrimp, making sure they are evenly coated. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

Preheat the grill: Preheat your grill to medium-high heat.

Prepare the coconut coating: In a shallow dish, spread out the shredded coconut.

Skewer the shrimp: Thread the marinated shrimp onto the soaked bamboo skewers, piercing them through both the tail and the thicker part of the shrimp to keep them secure.

Coat the shrimp: Roll each shrimp skewer in the shredded coconut, pressing gently to adhere the coconut to the shrimp.

Grill the skewers: Place the coconut-coated shrimp skewers on the preheated grill. Cook for 2-3 minutes per side, or until the shrimp are pink and opaque, and the coconut is lightly toasted.

Serve hot: Remove the skewers from the grill and transfer them to a serving platter. Garnish with lime wedges and chopped fresh cilantro, if desired. Serve immediately and enjoy your delicious Coconut Jerk Shrimp Skewers!

This recipe offers a delightful combination of Jamaican jerk seasoning and tropical coconut flavor, perfect for a unique and flavorful dish that's easy to make at home. Enjoy!