1.Make coconut dressing. Combine ingredients in screw-top jar, shake well.
2.Combine crab, papaya, coconut, mint, chilli and dressing in medium bowl.
3.Divide crab mixture among betel leaves.
To open 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