1.   The pastry is covered with shredded coconut.

2.   Add a handful of shredded coconut, if desired.

3.   But in this twist on an old favorite, barley, Jamaican allspice, shredded coconut and fresh lime juice contribute an unexpected freshness.

4.   Flop bread in copious amounts of shredded coconut and grill both sides in butter until coconut is golden brown.

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

6.   Have shredded coconut in a bowl, with a waxed paper sheet under the cake plate, ready for frosting.

7.   If you like, serve peanuts, shredded coconut and sliced green onion as condiments.

8.   People say witch hazel flowers look like shredded coconut, or dishmops, or spiders.

9.   Shredded coconut becomes a white stone walkway.

10.   This mild, savory curry can be served with plain baked white or brown rice, a bowl of shredded coconut and another of mango chutney.