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Pour the flaked almonds into a frying pan over a medium heat. Toast, stirring regularly, until the almonds are golden-brown but not burnt, about 3–4 minutes. Pour the almonds into a mixing bowl large enough to hold all of the other ingredients.
Tip the desiccated coconut into the same frying pan and toast, stirring regularly, until the coconut is golden and fragrant, about 1 minute. Scrape the coconut into the bowl with the almonds and add the remaining ingredients. Stir well to combine.
Transfer the muesli mix to an airtight container, or jar for which you have a lid. Store at room temperature for up to 3 months.