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


  1. Using the back of a large knife, halve and crush the lemongrass stalk.
  2. 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.
  3. Peel and slice the kiwi and pineapple into 2cm thick rounds.
  4. 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.