Preheat the oven to 325 degrees F (160 degrees C).
Place the Unsweetened Shredded Coconut (1 cup) in a small bowl.
In a saucepan, add the Butter (2 tablespoon), Ground Cinnamon (1 tablespoon), and Granulated Erythritol (1 teaspoon) over medium heat. Mix well, until fully melted and combined.
Pour the mixture over the coconut flakes. Stir to mix, and then lay the coated coconut flakes on the baking sheet in a single layer.
Bake for 5 to 7 minutes, or until nice and golden. Stir the mixture a couple of times to ensure even crisping. For a crunchier texture, go up to 10 minutes.
Let the coconut flakes cool for 5 to 10 minutes. They will firm up as they cool.
Divide the coconut between two bowls, add Cacao Nibs (2 tablespoon), pour in the Non-Dairy Milk (to taste) over the top and dig in!