In a nonstick pan on medium-low heat, add 1/2 cup of shredded coconut flakes. Stir and toast until golden brown.
Remove from heat, set aside and divide.
Use a mortar and pestle or food processor to crush 1/4 cup of roasted peanuts. Set aside.
In the same pan, combine palm sugar, water and tamarind concentrate. Heat to a simmer and then add shallots and shrimp paste.
Stir and cook for about 5 minutes.
Add half of the toasted coconut flakes and the crushed peanuts. Stir and cook until slightly thickened. Set aside.
Remove the hard collard greens stems and cut each leaf in half lengthwise and then slice into thirds to create small leaf wrappers. Submerge in a bowl of cold water and set aside.
Miang Kum
Cut lime into semi-thin slices and then slice into eighths. Keep the rind intact.
Slice ginger into small nail-sized pieces.
Dice the shallots.
Slice each chili pepper into 4 pieces.
Transfer the lime wedges, ginger, shallots, chili, peanuts, dried shrimp, and the rest of the toasted coconut flakes into small individual serving bowls.
Transfer the sauce into its own bowl with a small spoon.
Drain and dry the collard greens.
Serve on a large platter or board with the sauce bowl in the center.
Place the greens and the individual bowls around the sauce.
To eat, spoon a small amount of sauce onto a leaf wrapper and add a little bit of each ingredient. Close the wrapper and eat in one bite.
