Add shredded coconut into a large frying pan and toast over low heat until the coconut turns lightly brown. Remove from heat, and put toasted coconut into a small bowl.

Wipe the same pan clean, and then reheat the pan. Add in sesame oil, minced garlic and ginger, and sauté over medium heat until fragrant.

Toss in kale by batches and cook over medium-high heat until it begins to wilt. Add in soy sauce or fish sauce. Stir to combine and continue to cook for another minute. The kale should be tender, not mushy.

Then quickly season with ground white pepper and toss in sliced red chili peppers and remaining grated ginger.

Remove from heat, and garnish with sesame seeds and toasted coconut. Serve immediately.