Preheat an oven to a slow heat of 150oC.
Meanwhile, use a small sharp scissors to cut the back of the shrimps to
remove the veins, starting from behind the head of the shrimp. Leave the
heads and shells intact. Using an oven tray, spread the desiccated
coconut and toaste in the oven for 10 minutes or until it is dark
golden. Shake the oven tray occasionally. Once done, to preven from
burning, remove the coconut from the tray immediately. Heat up a large
pan with the coconut cream, garlic, and ginger. Bring to the boil. Add
the shrimps and simmer at low heat, uncovered for about 5 minutes or
until the shrimps are cooked. Stir occasionally to prevent the mixture
from sticking to the bottom of the pan. Season with salt and freshly
ground black pepper to taste. Garnish with the toasted coconut and
cilantro leaves. Serve hot with rice.