Start by preparing the pomelo and slicing the red onion. Place in a salad bowl.
In a dry pan gently toast the coconut on medium heat until it starts to brown slightly. You need to keep the coconut moving by stirring so it browns evenly. It takes about a minute and you need to be careful as it burns easily. Then set the coconut aside to cool.
Chop the coriander and add to the pomelo and red onion. Drizzle over the coconut aminos and the lime, add the coconut and toss gently so all is evenly distributed. Taste and add more coconut aminos and / or more lime if needed (will depend on the size of your pomelo, for example) and top with the salty peanuts. Enjoy!