RECIPE

Pineapple with Lime and Coconut

Serve this refreshing dessert with Korean Barbecued Flank Steak on Hot and Sour Slaw Salad.

Ingredients

  • 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

Preparation

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.

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