Spread the almonds and coconut on a baking sheet. Bake at 350 degrees for 10 minutes or until lightly toasted, stirring once. Combine the cream cheese, sour cream and curry powder in a bowl and mix until smooth. Stir in the green onions, raisins and shrimp. Shape into a ball and place on a serving plate. Spoon the chutney over the top and sprinkle with the almonds and coconut.