place 2 tablespoons coconut milk in small bowl, cover and refrigrate

in large resealable plastic bag, combine jalapeno, cilantro and remaining coconut milk

peel and devein shrimp, leave tails on, add marinade, seal bag and turn to coat, refrigerate for 1 hour

place flour in shallow bowl, in another bowl lightly beat egg whites, in another bowl combine bread crumbs and coconut

drain and discard marinade, dip shrimp in flour then in egg whites then roll in crumb mixture, place on greased baking sheet

bake at 400 for 7-9 min on each side or until lightly browned, for dipping sauce mix preserves, mustard and reserved coconut milk