Toss shrimp with salt and pepper, then lay in the baking dish. In a bowl, combine coconut milk, olive oil, garlic and tarragon. Pour over shrimp in the baking dish. In another bowl, mix bread crumbs and coconut. Sprinkle over shrimp. Bake for 20 minutes, or until bread crumbs are golden brown. Serve shrimp and spoon a bit of the coconut milk mixture over top. Top with salsa.