Thai Shrimp with Coconut Rice

1 1/2 cups sweetened flaked coconut 2 cups chicken broth 1 1/2 cups rice 2 tablespoons olive oil 2 pounds raw shrimp peeled and deveined 1 fresh red chile pepper seeded and thinly sliced (or red pepper flakes to taste) 2-3 tablespoons soy sauce or fish sauce 3 cloves garlic chopped 1 cup fresh basil torn into bite sized pieces Zest and juice of one lime 1. Toast coconut in a saucepan over medium heat until it turns golden brown. Reserve ½ cup for garnish. To the remaining coconut add the chicken broth and rice and bring it to a boil. Once at a boil, reduce the heat to a simmer, place a lid on top and cook for 15 minutes. Remove from heat, and let the mixture set for five minutes off the heat. 2.  While the rice is cooking, preheat a large skillet over medium-high heat with the oil. When the pan is hot, add the shrimp, chili (or red pepper flakes) and garlic, stirring frequently for about 3-4 minutes.  Add the soy sauce and basil and toss to combine. Serve the shrimp and some of the sauce over the coconut rice and squeeze some lime juice over everything. Garnish with the reserved toasted coconut and the lime zest.