Melt the coconut butter in a frying pan over medium-low heat , then add the flour and stir until smooth. Add the coconut milk, a bit of paprika and salt then stir continuously until it becomes a rich, thick paste. Remove the pan from the heat, add the Violife just like Cheddar Shreds and stir until it melts.
Place tortilla chips in a large bowl. Top them with the sauce, a generous sprinkling of fresh coriander and chopped jalapenos peppers.