Southeast Asian Coconut and Lime Fruit Bowl

In a small saucepan, combine coconut sugar, minced lemongrass core, grated ginger, and 2 tablespoons water. Heat gently until sugar dissolves, about 2 minutes. Let cool completely — the syrup should be thin and fragrant.

Combine diced mango, papaya, and dragon fruit in a large bowl. Squeeze lime juice over the fruit and toss gently.

Strain the cooled lemongrass-ginger syrup over the fruit, discarding any large lemongrass pieces. Toss gently to coat.

Divide fruit between two bowls. Top with toasted coconut flakes and torn Thai basil leaves. Serve immediately while cold.