Place coconut milk, cream of coconut
, key lime juice, serrano chile, ginger
, and lime zest
in a blender
and blend until smooth; with the motor running, slowly add the oil and blend until emulified. Pour the mixture into a bowl and fold in the coconut and cilantro. Season with salt and pepper, to taste.
Heat grill to high. Skewer
1 piece of swordfish onto each skewer. Brush swordfish on both sides with oil and season with salt and pepper. Grill
swordfish for 4 to 5 minutes on each side or until just cooked through. Spoon some of the sauce onto a platter and top with the skewers. Drizzle
some more of the sauce lightly over the swordfish
with coconut flakes and cilantro.