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.