1/2 cup granulated sugar

1/2 cup water

peel from 1 lime

1/2 lemongrass stalk, bruised or smashed with a kitchen mallet – see kitchen note

1/3 cup coconut flakes, toasted

1 pineapple, peel and core removed, quartered lengthways, sliced 1/2-inch thick on bias

Method:

1.   In a small pot over medium heat, add water, sugar, lime peel, and lemongrass. Cook while whisking until sugar has dissolved, approximately 3 – 5 minutes. Remove from heat and allow lime and lemongrass to steep for 20 minutes.

2.   Meanwhile, in a small sauté pan over medium – high heat, add coconut flakes and allow to toast while occasionally stirring until the coconut is golden in color, approximately 5 minutes.

3.   Using a fine mesh strainer, strain simple syrup mixture discarding peels and lemongrass reserving simple syrup.

4.   To serve, fan slices of pineapple across a serving platter, top with simple syrup – more or less depending on desired sweetness - and finish with toasted coconut to garnish.

Kitchen Note:  Add more or less simple syrup depending on desired sweetness.  To prepare lemongrass, use a kitchen mallet to bruise and flatten the lemongrass. This process releases the natural oils in lemongrass bringing out its natural intense flavor profile.