Preheat the oven to 250°F.
Mix the curry powder, salt, and lemon juice until well blended, and set aside. Combine the coconut flakes with the curry paste and spread them out on a baking sheet. Bake for 30 - 45 mins, or until the coconut is dry, stirring every 10 mins. About halfway through the cooking process taste for salt and add more if needed.
Use to garnish salads, soups, eggs, vegetables, or simply eat as a snack. Store in tightly closed containers at room temperature. They should last well for weeks. If the flakes become soggy, re-crisp them for about 5 mins in a low oven. (Recipe♦345)