Serve this cooling dip with vegetables, shrimp, chicken wings or, Grace Parisi's favorite, fried pappadums, the thin Indian crackers made from lentil flour.
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Line a strainer with a coffee filter and set it over a bowl; spoon in the yogurt and let drain in the refrigerator until thickened, about 3 hours. Discard the liquid.
In a small skillet, toast the shredded coconut over high heat, stirring, until golden, about 3 minutes; let cool.
In a medium bowl, combine the thickened yogurt, coconut milk, lime juice, habanero and curry powder. Stir in the scallion and cilantro and garnish with the toasted coconut.