- 1 cup unsweetened coconut flakes
- 2 limes, zested and juiced
- 1/4 cup water
- 1/3 cup sugar
- 1 inch ginger root, peeled
- 1 pineapple, fresh, cored - available in produce department
- 1 kiwi
Combine coconut flakes with lime zest. Toast in a small skillet or in a toaster oven until coconut is golden brown remove from heat to a plate and reserve. Add lime juice, water, sugar and ginger to the pan or a small sauce pot. Bring to a bubble and dissolve the sugar. Remove syrup from heat and let stand.
Cut pineapple into bite-size chunks and arrange on a plate. Peel and slice the kiwi into thin disks and arrange on pineapple. Scatter lime-scented toasted coconut over the fruit and drizzle the syrup down over the fruit in a slow, even stream.