For the sauce, melt butter in a small saucepan over medium heat. Add palm sugar and chili paste and stir until palm sugar is melted, about 2 minutes. Add flaked coconut, coconut milk, fish sauce, and ground peanuts and bring to boil. Reduce heat and simmer for 5 minutes, then remove from heat and let cool.
Separate endive leaves, wash, and dry. Arrange on a platter.
Place topping ingredients in individual small bowls, or arrange ingredients in cobra design. To serve, have diner top each endive leaf with several pieces each of first 6 topping ingredients. Spoon on about 1 teaspoon sauce; sprinkle with coconut and pine nuts.
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