Pineapple with Lime and Coconut
Serve this refreshing dessert with Korean Barbecued Flank Steak on Hot and Sour Slaw Salad.
- 1 cup unsweetened coconut flakes
- 2 limes, zested and juiced
- 1/4 cup water
- 1/3 cup sugar
- 1 1-inch piece of fresh ginger root, peeled
- 1 fresh pineapple, cored (available in the produce department at the market)
- 1 kiwi
Combine the coconut flakes with the lime zest. Toast in a small skillet or in a toaster oven until the coconut is golden brown. Remove from the heat to a plate and reserve.
Add the lime juice, water, sugar and ginger to the pan or a small saucepot. Bring to a bubble and dissolve the sugar. Remove the syrup from the heat and let stand.
Cut the pineapple into bite-size chunks and arrange on a plate. Peel and slice the kiwi into thin disks and arrange on the pineapple. Scatter the lime-scented toasted coconut over the fruit and drizzle the syrup down over the fruit in a slow, even stream.