Preheat the oven to 350ºF. Line a large baking sheet with foil or a silicone baking mat. Set aside.
Pour the peanuts into a large bowl. Set aside.
In a small bowl (or a 2 cup glass measuring cup), melt the coconut oil and honey-- about 10 seconds on HIGH power. Stir in 1 Tablespoon of the curry powder, salt, and black pepper. Stir in 1/2 cup of the sweetened shredded coconut.
Pour the curry mixture over the peanuts, stirring with a spatula to coat. The mixture will be very wet. This is ok.
Pour coated peanuts onto prepared baking sheet. Bake for 10 minutes, stir with a spatula, bake another 10 minutes, stir again with a spatula, bake 8 minutes, then stir in remaining curry powder and sweetened shredded coconut. Bake for an additional 2 minutes to slightly toast the new coconut.
Remove from oven and allow to cool completely before breaking into pieces. Store in an airtight container at room temperature up to 2 weeks.
*You may use salted peanuts. Omit salt and add after tasting if still needed.