Ingredients:

* 1/2 cup sweetened shredded dry coconut
* 1 tablespoon salad oil
* 1/2 cup chopped shallots
* 1/4 cup chopped fresh ginger
* 2 tablespoons chopped garlic
* 1 pound ground lean pork
* 1/3 cup lime juice
* 1/4 cup chopped fresh mint leaves
* 1/2 cup chopped roasted peanuts
* 3 to 4 tablespoons minced fresh hot chilies
* 2 to 3 tablespoons fish sauce (nam pla or nuoc mam) or soy sauce
* Fresh mint sprigs
* 2 small heads (about 1-1/2 pounds each) butter lettuce, rinsed and crisped

Preparation:

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, chilies, 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.