Thai Salad Cups (Miang Kham)

Preheat an oven to 375ºF. Spread the shredded coconut for both the cups and sauce (1 and 3/4 cup, respectively) over a baking tray and roast, until light brown and crispy, stirring occasionally, about 7-10 minutes.

Prepare all ingredients, dicing and slicing uniformly in shapes and sizes, and arrange separately on a large platter.

Cook the shallot in a sauce pan over medium high heat with a tablespoon of avocado oil until it caramelizes. Add 1/2 cup water to deglaze the pan and then transfer to a food processor or blender. Add remaining sauce ingredients and puree. There will be some texture remaining from the coconut.

Return the sauce to the same pot over medium heat and cook until the mixture turns into a thick syrup, similar in texture to maple syrup. Let cool and serve with herb cups.

To eat, layer lettuce leaves with the roasted coconut, and then top with a little onion, ginger, lime, peanuts, and chilies. Top with a teaspoon of the coconut syrup and eat with your hands.