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 inot 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 kebabs with marinade and sprinkle with remaining coconut. Serve immediately with Asian Peanut Sauce.