Prepare a grill for medium heat; oil grate.
OR prepared charcoal grill OR get out your favorite cast iron grill pan for the stove.
Pulse coconut flakes a few times in a food processor or a blender until they're coarsely chopped.
Toast the coconut -- my favorite way is to spread it out on the tray that came with my toaster oven, and then toast for a few minutes. OR, you can spread it out on a sheet pan and toast under the broiler in your oven. CAREFUL -- either way, it wont take very long, so keep a VERY watchful eye! Set toasted coconut aside.
Drizzle salmon lightly with oil and season with salt and pepper.
Place bok choy in a small bowl, drizzle with 1 tablespoon olive oil, sprinkle with a generous pinch of salt. Toss to coat the bok choy.
Place salmon on grill and cook until lightly browned on both sides. This should take about 10 minutes total, depending on the thickness of the salmon. Cook 4-5 minutes on one side, and then turn and cook 4-5 minutes on the other side.
If you have room on your grill, add the bok choy when you turn the salmon. If you don't have enough room, you can cook the bok choy after the salmon is finished.
Grill the bok choy until lightly browned and tender, about 30 seconds per side. It cooks quickly, so keep an eye on it!
Remove bok choy and salmon to a platter.
In a small bowl, add the coconut milk, 2 tablespoons lime juice and a pinch of salt. If you like a little kick of heat, stir in a pinch of red pepper flakes.
Mix the coconut milk, lime juice, salt and, if using, red pepper flakes together.
Divide salmon and bok choy among 4 plates, drizzle with lime coconut sauce, sprinkle with toasted coconut and fresh cilantro and dive on in!