Place shredded coconut in a small frying pan on high heat. Stir continuously until browned. Remove from heat and set to the side.
In a bowl combine sour cream, brown sugar, lime juice and lime zest. Mix well.
Then, dice the shrimp and mango. Add that to the bowl as well as the fresh parsley and chives. Lastly, add in the toasted coconut flakes. Mix well and let chill for 30 minutes. Serve on french bread.