Toast coconut in a non-stick skillet over low heat. Set aside.

Heat oil over low heat and add the celery, garlic, curry powder, thyme, chili powder, salt and pepper – cook for 3 minutes. Stir in flour and xanthan gum until smooth for about 1 minute. Pour in milk and cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Set aside, in a medium bowl, and cool slightly. Whisk the egg yolks one at a time into the sauce. Stir in coconut and crab meat.

In another medium bowl, beat egg whites and lemon juice with a mixer until stiff, but not dry. Stir 1/4 of the whites into crab mixture. Quickly and gently fold in the remaining whites. Do not deflate the volume. Transfer mixture to an ungreased souffle/casserole dish and place it on a rack at the bottom of the oven. Bake for 10 minutes at 400°F or until golden, puffed and still moist inside.