Created by Spinneys
Prep time 20 minutes
Freezing time Overnight
Cook time 5 minutes
Serves 4
Cuisine Asian
Diet Vegetarian
Preparation Easy
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. See details

Cooking Instructions

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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.