| 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 | |
Ingredients
Cooking Instructions
Download PDF1
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.
