How to Make It
Place dried coconut and 1/2 teaspoon coconut oil in a medium skillet over medium. Cook, stirring often, until coconut begins to brown, 2 to 3 minutes. Continue to cook, stirring constantly to ensure even cooking, until coconut is fragrant and golden brown, 2 to 3 more minutes. Remove from heat and cool.
Using a large spoon, stir together basil, mint, cilantro, shallot (or onion), lemongrass, lime zest, salt, and pepper in a large bowl until well combined.
Add rice, 3 tablespoons toasted coconut, and remaining 1 teaspoon coconut oil to herb mixture; toss to combine. Add fish sauce and lime juice. Toss, wait 5 minutes, and taste. Aim for a balance of all the flavors. The herbs are subtle, yet their pungent, fragrant selves should shine. Transfer rice mixture to a shallow dish or wide bowl; garnish with remaining toasted coconut.