Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           grated coconut
     1/4  cup           orange juice
   1      teaspoon      honey
     1/4  cup           tarmari
     1/8  teaspoon      cayenne pepper
   4                    tempeh cutlets
                        -----Asian peanut sauce-----
     1/4  cup           smooth peanut butter
   3      tablespoons   tamari
   1      teaspoon      mirin or sherry
     1/2  teaspoon      rice vinegar
     1/8  teaspoon      garlic powder
   1      tablespoon    honey
   1      cup           plain -- nonfat yogurt
     1/8  teaspoon      cayenne pepper

Preparation:

To make marinade, puree 1/4 cup coconut with orange juice, honey, tamari and cayenne in a blender. Pour marinade into a shallow baking dish. Cut tempeh into 3/4-inch cubes and add to marinade. Set aside 15 minutes. In a small bowl, blend together peanut sauce ingredients with a wire whisk. Refrigerate until serving time. Thread tempeh cubes onto bamboo skewers that have been soaked in water. Grill tempeh over medium-hot coals 3 to 5 minutes on each side. Brush shish kabobs with marinade and sprinkle with remaining coconut. Serve immediately with Asian Peanut Sauce.