Place dried pineapple in a small bowl and cover with water. Let soak for 5 minutes.
Meanwhile, in a food processor, combine cashews and coconut flakes. Zest the lemon and add 1 tsp lemon zest to the processor and pulse until finely chopped.
Drain dried pineapple and add to the processor. Add a pinch of salt and process until it forms a ball.
Lightly grease a small dish and firmly press mixture with a spatula or hands.
Place in the freezer for 20 minutes.