Meanwhile, in a medium skillet, toast the coconut over moderately high heat, stirring, until lightly browned, about 2 minutes. Transfer to the bowl with the shallots and wipe out the skillet. Add the sesame seeds and toast over moderately high heat, shaking the pan, until golden, about 30 seconds. Transfer to the bowl with the shallots and coconut. Stir in the basil, ginger and chiles.