Tempeh satay & asian peanut sauce

1/2 c  Grated coconut
    1/4 c  Orange juice
      1 ts Honey
    1/4 c  Tarmari
    1/8 ts Cayenne pepper
      4    Tempeh cutlets

-----------------------------ASIAN PEANUT SAUCE-----------------------------
    1/4 c  Smooth peanut butter
      3 tb Tamari
      1 ts Mirin or sherry
    1/2 ts Rice vinegar
    1/8 ts garlic powder
      1 tb Honey
      1 c  Plain, nonfat yogurt
    1/8 ts Cayenne pepper
 
  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.