Rinse and soak glass vermicelli, cloud ears fungus, and dried shrimp in separate bowls for about 15 minutes. Drain.
In a small fry pan, toast unsweetened dried grated coconut or freshly grated coconut until fragrant and light brown in color. Remove and set aside.
Bring a small saucepan of water to boil. Add cloud ears for about 30 seconds. Remove and plunge into cold water bath.
Lower dried shrimps with a metal strainer into boiling water and allow it to cook for 2 minutes.
Remove and drain. Drain cloud ears and peel away all the hard parts. Cut into thin strips.
For the dressing, juice the limes to get about 7 to 8 tablespoons of lime juice. Place cooked dried shrimps and chilies in a mini chopper. Add 1 tsp sugar and a pinch of salt. Pour in lime juice. Blend until fine. Remove and set aside.
Bring a medium sized pot of water to boil. Add glass vermicelli and allow it to cook for about 2 minutes. Remove and plunge into cold water bath. Drain and place into a large bowl.
In the same pot, add bean sprouts for 30 seconds. Remove and plunge into cold water bath. Drain and place into bowl with glass vermicelli.
Add cloud ear fungus, mint leaves, daun kesum, and dressing to the same large bowl. Give the ingredients a good toss until everything is well mixed.
Transfer kerabu to a serving dish. Sprinkle with toasted coconut and serve immediately.
Kerabu may also be covered and chilled in the fridge. When ready to serve, remove and sprinkle with toasted coconut.