Preheat the oven to 375 degrees Fahrenheit and line a large rimmed baking sheet with Gefen Parchment Paper.

Empty the Heaven and Earth Hearts of Palm Rice into a colander, and rinse under cold, running water for 30 seconds. Squeeze out any excess water.

Line a large plate with three to four sheets of paper towel and transfer the rinsed Heaven and Earth Hearts of Palm Rice to the paper towel. Firmly press excess liquid out between layers of paper towel.

Add the dried rice to a large bowl, and toss with the sesame oil, chili crisp, and soy sauce.

Spread in an even layer on the lined baking sheet and bake for 35 to 40 minutes, stirring every 10 minutes until crisp and golden. Remove from the oven and let cool on the tray.

Meanwhile, assemble the salad. In a large bowl, combine the cabbage, cucumbers, bell pepper, green onion, edamame beans, cashews, and toasted coconut. Set aside.

Make the dressing: In a small bowl, whisk together the rice vinegar, tahini, sesame oil, soy sauce, chili crisp and maple syrup.

Add the crispy rice to the salad and toss with the dressing to coat.