Heat oven to 350°F. Bake coconut on a baking sheet 10 to 12 minutes, until golden brown.
In a saucepan, heat broth to boiling. In a small bowl, combine cornstarch with 2 tablespoons water, then whisk into boiling broth. Boil for 1 minute, whisking constantly. Stir in pineapple, orange-juice concentrate, and cream of coconut. Turn heat to low.
In a serving bowl, combine noodles, snow peas, and carrots. Cover with boiling water, and let sit for 4 minutes; stir in cooked shrimp, and let sit 1 minute more. Drain well and toss with sauce. Sprinkle with toasted coconut.