Pineapple with Lime and Coconut
This refreshing dessert combines sweet pineapple and tart kiwi with a fragrant lime-ginger syrup. Toasted coconut flakes, scented with lime zest, add a delightful crunch, creating a balanced and easy-to-prepare tropical treat perfect for a light finish to any meal.
Equipment
- 1 Small skillet For toasting coconut flakes
- 1 Small Saucepot For preparing the syrup
- 1 Chef's knife For cutting fruit
- 1 Cutting Board For preparing fruit
- 1 Citrus Zester/Juicer For limes
Ingredients
Main
- 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
Instructions
- 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.
Notes
Ensure coconut flakes are toasted evenly to a golden brown; monitor closely as they can burn quickly. For an intensified ginger flavor in the syrup, let the peeled ginger steep longer in the warm syrup off the heat before straining. Chilling the fruit and syrup separately before assembly enhances the refreshing quality of this dessert. Consider using a mandoline for perfectly thin kiwi slices for an elevated presentation. The balance of tart lime, sweet pineapple, and aromatic ginger is crucial; taste and adjust the syrup if desired.