Halve the cucumbers lengthwise, scrape out the seeds, and chop into desired size. Just before you are ready to serve, transfer to a mixing bowl and toss gently with hot pepper, peanuts, coconut, lemon juice, and sugar.
Heat the sunflower oil on medium heat in a small skillet. When hot stir in the mustard seeds. They are going to sputter and spit a bit, and when this starts to happen, add the cumin seeds. Heat for 15-30 seconds, just long enough to toast the spices. Cover with a lid if needed. Remove from heat, stir in the salt, and immediately stir this into the salad.
Move to a serving bowl and top with the cilantro.