For dessert, Minoo made Pineapple with Lemon and Coconut at the Gilmore Park Church Community Kitchen. When pineapple is in season, they are sweet, juicy and cheap. Minoo also shared with us how to select a good pineapple. Always look for bright yellowish pineapple. Do not get those with dull brownish bottom.
The Pineapple with Lemon and Coconut is refreshing and yet rich with the aromatic coconut.
- 1 cup unsweetened coconut flakes
- 2 lemons (or limes), zested and juiced
- 1/4 cup water
- 1/3 cup sugar
- 1-inch ginger root, peel and grated
- 1 fresh pineapple
- 1 kiwi, peel and slice
Prep time: 30 minutes; Serves 6
|Cut off the crown and bottom of the pineapple. Peel, core and cut into bite-size chunks.|
|Place pineapples and sliced kiwi in a large bowl.|
|Toast coconut flakes and lemon zest in a small skillet until coconut is golden brown and fragrant.|
|Add lemon juice, water, sugar and ginger to the coconut. Bring to a bubble and until the sugar dissolved. Remove syrup from heat and let stand.|
|Pour the lemon-scented toasted coconut over the fruit and drizzle the syrup over the fruit.|