Trim top and bottom of the pineapple, then stand upright. Remove skin with a sharp knife, following the contour. Remove eyes with a small paring knife. Slice pineapple lengthwise into four quarters and remove the core from each quarter. Using a very sharp knife, slice each quarter into 2–3 mm (about 1/16–1/8 in) thin slices. Arrange slices in a single overlapping layer on a large chilled serving platter or on individual plates.

Make lemongrass-ginger dressing

In a small bowl combine fresh lime juice, granulated sugar and a pinch of salt. Stir until the sugar mostly dissolves. Add the finely minced white part of the lemongrass and the grated ginger; stir to combine. Taste and adjust: you want a bright sweet-tart dressing with a clear lemongrass-ginger perfume. If too sharp, add up to 1 tsp more sugar; if too sweet, add a little more lime.

Marinate briefly

Using a spoon, lightly drizzle about half of the dressing evenly over the arranged pineapple slices. Let sit 5–10 minutes at room temperature so flavors meld but the pineapple doesn’t become mushy. Reserve the remaining dressing to finish before serving.

Toasted Coconut & Garnish

Toast coconut

Place the shredded coconut in a dry nonstick skillet over medium heat. Toast, stirring constantly and shaking the pan occasionally, until the coconut turns golden brown and fragrant, 3–5 minutes. Transfer immediately to a small bowl or sheet tray to stop cooking and cool completely.

Finish and plate

When pineapple has marinated 5–10 minutes, spoon any accumulated juices from the platter into the reserved dressing and mix. Drizzle remaining dressing lightly over the pineapple. Scatter the cooled toasted coconut evenly over the fruit. Sprinkle the fine sea salt or flakes and a very light pinch of freshly ground black pepper across the carpaccio to heighten flavors. Garnish with torn mint leaves and a few micro cilantro leaves or edible flowers for color.

Serve

Serve immediately at room temperature as a bright palate cleanser or dessert. Leftovers: store covered in the refrigerator up to 8–12 hours but note the pineapple will release more juice and soften.