1.   Combine breadcrumbs, coconut flakes and parsley in a separate bowl.

2.   Garnish with raspberries around the top of the dip bowl or sprinkle top of dip with shredded coconut flakes.

3.   Garnish with toasted cashew, coconut flakes and cilantro on top.

4.   Peel and shred them in a style to resemble coconut flakes.

5.   Sprinkle with the remaining coconut flakes.

6.   Start with dried, unsweetened coconut flakes, sold in bulk in natural-food stores.

7.   Toast coconut flakes and cashews in a dry frying pan on low heat, browning them slowly and stirring constantly.