Ingredients
- Lemongrass stalk 1
- Fresh ginger 1
- Coconut milk 400ml
- Coconut cream 180ml
- SpinneysFOOD Fine Grain White Sugar 200g
- Golden kiwis 4
- Pineapple 1
- Fresh coconut shavings 100g
- SpinneysFOOD Organic Honey 2 tbsp
- SpinneysFOOD Flaky Sea Salt 1 tsp
Nutrition (Per serving)
- Calories 876
- Fat 42.4g
- Saturates 36.1g
- Protein 6.2g
- Carbs 127.8g
- Sugars 104.7g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Golden kiwi and pineapple salad with no-churn lemongrass ice cream
Asian 20 Mins Prep ยท 5 Mins Cook
- Using the back of a large knife, halve and crush the lemongrass stalk.
- Grate the ginger. In a medium pot, combine the coconut milk, coconut cream, 1 tsp of ginger, sugar and crushed lemongrass. Bring to a gentle simmer for 5 minutes stirring constantly to dissolve the sugar. Remove from the heat and strain into a freezer-proof container. Place in a freezer overnight.
- Peel and slice the kiwi and pineapple into 2cm thick rounds.
- Divide the fruit between 4 plates and scoop the lemongrass ice cream over. Sprinkle the coconut shavings over, drizzle with the honey and sprinkle with the flaky sea salt.