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Combine the cream of coconut, coconut milk, peanut butter, curry paste, crushed garlic, salt, and hot sauce. In a small saucepan, whisk to combine, and bring the sauce to a boil. Set aside to cool.

Place the cabbage, cherry peppers, red onion, peanuts and cilantro in a large bowl and pour the Thai sauce over. Stir to combine all ingredients. Cover with plastic wrap and place in the refrigerator.

Combine the shrimp, garlic, red pepper flakes and salt in a bowl, place in the refrigerator to marinate.

Using a large skillet over medium heat, add the olive oil and shrimp. Cook for 3-4 minutes, or until the shrimp are cooked through. Turn off the heat and remove skillet from stove. Cover with a lid to keep warm.

Preheat the oven to broil. Cut the ends off the bread and then cut bread into 4 equal parts and cut each part in half horizontally. Brush the cut sides of the bread with the butter. Place under the broiler for about 2 minutes or until bread is golden brown.

To assemble the sandwiches, place bottom half of the bread on a plate, put an equal number of shrimp on each sandwich and an equal amount of the Thai coleslaw on top, add the top half of the bread and serve.