Whisk the paste from the shredded coconut. Heat a skillet and dry fry the coconut until golden brown. Add sugar and water. Simmer for about 5 minutes until the mixture has a marmalade-like texture. Remove from heat.

Grind the peanuts in a mixer or cut them into small pieces. Roasting the peanuts adds a rich, nutty flavor.

Finely chop the red onion. Peel and chop the lime into small pieces.

Arrange individual young salad leaves and bok choy leaves on a plate. Start with a layer of the coconut paste on each leaf. Add a little bit of onion, a piece of lime, and some chopped peanuts on top. Add finely chopped ginger if you like. Serve immediately, especially the bok choy leaves, which wilt quickly.