نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

Golden kiwi and pineapple salad with no-churn lemongrass ice cream

Asian 20 Mins Prep · 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.