To make the coconut sambal, place the coconut, lime rind, lime juice, chilli, coconut cream and green onion in a food processor and process until roughly chopped. Set aside.Place the vinegar and sugar in a large, shallow saucepan over low heat and cook, stirring, for 2–3 minutes or until the sugar is dissolved. Add the chilli and increase the heat to high. Cook for 8 minutes or until thickened slightly. Add the tomato and cook for a further 2–3 minutes or until just soft. Add the mussels, cover with a lid or aluminium foil and cook for 3–4 minutes or until the mussels open, discard any unopened mussels. Top with the coconut sambal and coriander leaves to serve. Serves 4–6.