Prepare the callaloo mixture: In a large mixing bowl, combine 3 cups chopped fresh spinach, 1/2 cup shredded coconut, 3 minced garlic cloves, 2 tablespoons chopped cilantro, 2 tablespoons chopped parsley, 1 teaspoon thyme, 1/2 teaspoon cayenne pepper, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well to distribute seasonings evenly.

Create the batter: Add 2 beaten eggs, 1 cup all-purpose flour, and 1/2 teaspoon baking powder to the greens mixture. Stir until just combined - the batter should be thick but scoopable. If too dry, add 1-2 tablespoons milk; if too wet, add a tablespoon more flour.

Make the lime aioli: In a small bowl, whisk together 1/2 cup mayonnaise, juice and zest of 1 lime, 1 minced garlic clove, and a pinch of salt. Refrigerate until serving.

Heat the pan: Add 3 tablespoons coconut oil to a large skillet over medium heat. Allow oil to shimmer but not smoke.

Fry the fritters: Using a 1/4 cup measure, scoop batter into the hot pan, flattening slightly with the back of the scoop. Cook 3-4 fritters at a time, avoiding overcrowding. Fry for 3-4 minutes per side until golden brown and cooked through.

Drain and keep warm: Transfer cooked fritters to a paper towel-lined plate. Keep warm in a 200°F oven while cooking remaining batches.

Serve immediately: Arrange fritters on a serving platter with lime aioli in a small bowl for dipping. Garnish with fresh cilantro and lime wedges.