Combine all of the ingredients in a mixing/serving bowl and blend well. Chill for at least one hour. Cooks Note: Toast (Dry pan roast) the coconut, with ginger. Then combine. Tested with lime and Taste of Thai Red Curry.(patH) Yield: 4 servings 90 cals (65% from fat) An ingredient recipe from Lean Bean Cuisine (1995) Jay Solomon / ISBN 1-55958-438-6 / Beans, Vegetarian. Formatted by patH Serve with "Sri Lankan Sambar" (Leanbean.mcf); also good with Thai Curried Vegetables with Adzuki Beans (Leanbean). Recipe by: Jay Solomon of Vegetarian Times Posted to MC-Recipe Digest V1 #469 by PATh on Feb 03, 1997.