1.Boil, steam or microwave beans until tender; drain. Meanwhile, place coconut cream, lime juice, fish sauce and chilli in a screw-top jar; shake well.
2.Place beans and coconut mixture in a medium bowl with shredded fresh coconut and coriander leaves; toss to combine.
To open a fresh coconut, pierce one of the eyes then roast coconut briefly in a very hot oven only until cracks appear in the shell. Cool the coconut, then break it apart and grate the flesh.Note