Preheat the oven to 150°C fan forced. Spread the coconut on an oven tray. Bake for 6-8 minutes, stirring after 4 minutes or until the coconut is lightly toasted. Set aside to cool.
Place the coconut, chilli, salt and sugar in a small food processor. Process until coarsely ground. Transfer to a small bowl. Stir in the lime zest.
Cut the watermelon into 1.5cm thick slices, then cut into 1.5cm thick x 7cm long ‘fries’. Arrange on a serving platter or board. Sprinkle with 1 tablespoon of the lime and coconut salt. Squeeze over the lime wedges and serve.
TipTip: Sprinkle with 2 tablespoons of toasted, chopped pistachios for a crunchy nutty addition.
TipTip: Store the salt in a jar at room temperature for up to 4 weeks.