Roasted coconut topping

 Very hot!

1 C dried unsweetened coconut
1 T sugar
2 T peanut oil
2 cloves garlic, sliced
5 oz shallots, peeled and sliced
1 T pure red chile powder (New Mexican red)
1-1/2 t arbol chile powder
4 oz cashews, toasted and ground (1/2 C)

Preheat oven to 250 degrees. Combine coconut and sugar and spread on a baking sheet. Toast in the oven for about 2 minutes, shaking occasionally, until lightly browned.

Transfer to a large bowl. Heat oil in a skillet and saute garlic and shallots until well browned. Add to coconut with remaining ingredients and stir well.

Serve as a garnish for rice dishes, with Indian, Thai, Vietnamese, or Indonesian food. Also nice with satays.