Shredded Carrot Coconut Salad

•  1/2 cup unsweetened flaked coconut
•  1/2 cup unsweetened coconut cream, well shaken and stirred
•  1   tablespoons fresh lime juice
•  2 teaspoons grated fresh ginger
•  2 teaspoons honey
•  1/4 teaspoon table salt
•  3 cups shredded carrots
•  1/4 cup fresh cilantro
•  1 tablespoon unsweetened flaked coconut

1.  Cook 1/2 cup flaked coconut in a skillet over medium-low, stirring constantly, until golden and fragrant, about 4 minutes. 
2. Remove from heat and set aside.
3.  Whisk coconut cream, lime juice, ginger, honey, and salt together in a medium serving bowl until combined. 
4.  Add carrots, cilantro, and toasted coconut; toss until evenly coated

 Per serving: 172 calories;  carbohydrate 20g