I was planning to use fresh coconut, but I saw a recipe that called for sweetened coconut (I guess dried?) and I wondered why. Does it hold up better when frying? If fresh is better, is it worth it to crack one open and shred the meat, or should I use frozen shredded? Also, does anyone have some suggestions on sauces? I'm making a lot of shrimp and I want to have three or four sauces prepared.