Prepare the coconut cream by blending the coconut with some milk until it becomes a fairly dense cream.

Shell the shrimp and set aside.

In a pan, sauté the finely chopped onion and parsley in plenty of olive oil.

Add the shelled shrimp and sauté for a few minutes until they become golden brown.

Add the peeled tomatoes cut into pieces and the bay leaf. Let it simmer for 10 minutes.

Pour the coconut cream into the pan and mix well.

Let it cook over medium-low heat until the sauce thickens and becomes fairly dense.

Remove the bay leaf and adjust the salt and pepper to taste.

Serve the coconut shrimp hot, garnished with fresh parsley.

Enjoy your meal!