Add coconut flakes to a dry pan over high heat. Cook for a few minutes until slightly brown and toasted. Remove from the pan and set aside.
Heat oil in a large skillet over medium. Add garlic, onions, ginger then let cook, stirring often, until onion is softened, about 5 minutes. Season with salt, add ganthoda powder and turmeric then stir to combine. Cook 1 more minute.
Add coconut milk to skillet and bring to a simmer. Add greens a handful at a time. Give each handful time to wilt slightly before adding the next batch. Cook, tossing occasionally, until greens are tender and mixture looks creamy, 10 minutes. Taste and season with more salt if needed.
Transfer greens to a platter or large shallow bowl and top with coconut flakes and cilantro.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/aip-coconut-creamed-greens/