Add the green beans to the skillet. Cook the beans over medium heat, stirring and tossing occasionally, until they are bright in color and cooked - but still slightly crunchy - about 5 to 6 minutes. This is when you can add salt however I find that this dish hardly needs much. Add the shallots, garlic and ginger back into the skillet and toss. Toss in the toasted almonds and sprinkle toasted coconut flakes.