To make the dressing, whisk the fish sauce, lime juice and sugar together in a large bowl.
Grate the gingerroot into the bowl, discard the fibrous bits and mix well.
put the raw onion into the dressing and set aside. This helps take the bitterness out of the onion
Toast the coconut in a skillet over medium heat stirring constantly until the coconut turns a golden brown.
Add the red pepper, bean sprouts, red chili to the dressing mixture and toss gently so that everything is nicely coated. Add in the roasted coconut and serve immediately.