- 3 tablespoons shredded coconut
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 2 cups bite-sized chunks peeled, sectioned pomelo or grapefruit
- 2 tablespoons dried shrimp, coarsely chopped, or 2 tablespoons coarsely chopped roasted, salted peanuts (optional)
- 1 tablespoon coarsely chopped shallots
- 2 teaspoons finely chopped fresh hot green chilies or dried red chili flakes
- ½ cup coarsely chopped fresh mint or cilantro
- Leaves of Boston lettuce or bibb lettuce for accompaniment
- Toast the shredded coconut in a small, dry skillet over medium-high heat for 3 to 4 minutes, tossing often, until most of it turns a rich, soft brown. Turn out onto a saucer to cool.
- In a medium bowl, combine the lime juice, fish sauce, and sugar and stir well to dissolve sugar and form a smooth sauce. Add the pomelo, toasted coconut, dried shrimp (if using), shallots, chilies, and mint, and toss gently to combine everything well.
- Transfer to a serving platter with lettuce leaves on the side, and serve at room temperature.