To toast coconut, bake uncovered in ungreased shallow pan in 350°F oven 5 to 7 minutes, stirring occasionally, until golden brown. Or cook in ungreased heavy skillet over medium-low heat 6 to 14 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
Coarse-grained, country-style or spicy brown mustard can be used in place of the Dijon mustard.
Split fresh coconuts in half with a hammer and screwdriver. Drain the liquid, and fill halves with the preserves mixture and coconut for dipping.