Toss the edamame with melted coconut oil until lightly coated and glossy

Spread the edamame in a single layer and roast until golden and slightly crisp, stirring occasionally for even browning

In a bowl, whisk together tamari, curry paste, lime juice, spices, and remaining oil until smooth and aromatic

Remove the edamame and sprinkle lightly with salt while still warm

Add plantain chips and chopped cashews to the tray, then drizzle the spice mixture over everything

Toss gently until all ingredients are evenly coated and fragrant

Return to the oven and bake until the mixture becomes crisp and slightly toasted

Sprinkle coconut flakes over the mix and bake briefly until lightly golden

Allow the mixture to cool completely, letting the coating set and the texture become crunchy

Finish with lime zest for a fresh, citrusy aroma before serving