Heat a dry frying pan and stir-fry the coconut flakes until Golden brown.
Transfer to a plate and set aside.
Pour the peanuts into the pan, fry for five minutes, pour on a towel and RUB with your hands to get rid of the husk.
Grind the peanuts in a blender.
Slice the cucumbers, chop the spinach and coriander coarsely.
Put the cucumbers, herbs, peanuts and coconut shavings in a bowl.
Mix honey, soy sauce, olive oil, lemon juice and grated ginger for the dressing.
Mix everything well and pour over the salad.