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)
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.