Place unsweetened coconut flakes in a blender and pulse until coarse grains form.

Crush cardamom seeds in mortar and pestle and set aside.

Dry roast the coconut in a skillet over medium to low heat. Toast until most of the coconut is golden (about 3-5 minutes) and stir continuously to avoid burning.

Add coconut milk and cardamom.  Cook for 2 minutes.

Add sugar and salt.

Increase heat to medium and cook for 15-20 minutes or until the mixture completely absorbs the liquid and does not leak any moisture when squeezed or pressed.

Cool to room temperature, then shape into balls. Serve.