Preheat your toaster oven to 275ºC. Spread coconut in a single layer on a rimmed cookie sheet or pan. Toast for five-six minutes until it turns light golden. Remove coconut and set aside to cool, increase the toaster ovens temperature to 350ºC. Brush the top of the flatbread with coconut oil and sprinkle with cinnamon powder and salt. Bake the flatbread for about seven-eight minutes until golden and crisp on the edges. Remove the flatbread and allow it to cool completely before topping. Whisk together ricotta and lemon curd until smooth. To assemble the pizza: slice the flatbread into pieces but do not separate the slices. Spread ricotta mixture onto the flatbread and top with fruit, coconut, lemon zest and mint. Before serving gently run your knife through the previous cuts in the flatbread. Serve immediately and enjoy!