Instructions: In a 10 to 12 inch frying pan, stir coconut over medium-low heat until golden and crisp, 5 to 10 minutes.

Remove from pan and set aside.

Add oil to pan and place over medium heat.

Add shallots, ginger, and garlic; stir often until shallots are soft, about 5 minutes.

Add pork; stir until meat is crumbly and no longer pink, about 5 minutes.

Spoon off and discard fat.

Add lime juice, chopped mint, peanuts, coconut, chiles, and fish sauce to taste; mix to blend.

Pour into a dish and garnish with mint sprigs.

Accompany with lettuce leaves.

To eat, spoon warm meat mixture onto a leaf, then roll to enclose.

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