Melt coconut oil and stir in the sugar until melted
Stir toppings into the oil and sugar mixture – either lime and seasalt or cinnamon and maple syrup
Pour over the shredded coconut and mix well – we find it easier (but messier) to do this with our hands
Spread coconut on a single layer on a parchment paper lined baking tray in the oven at 170 degrees Celsius for 7-10 minutes, turning once half way through
Leave to cool on the parchment paper; during the cooling process the coconut will crisp up