Kaffir Lime Coconut Ice Cream

Kaffir Lime Coconut Ice Cream
Icon_cookingtime_grey Created with Sketch. 1 hour
Icon_apron_grey Created with Sketch. Medium
Icon_cloche_grey Created with Sketch. Serves 4
Kaffir Lime Coconut Ice Cream


  • 400g coconut milk*
  • Fresh kaffir lime leaves **
  • 50g coconut oil
  • 100g infused rice syrup
  • pinch salt
  • pineapple

How to make

Ice Cream

  1. Blend ingredients together, chill and churn according to manufacturer guidelines.

*If you don't have an ice cream machine, place in the freezer in a covered container, take out and blend 3-4 times throughout the first few hours of freezing. 

Roast pineapple

  1. Pre heat oven 220c.

  2. Peel and core your pineapple, cut into eighths, quarter and slice each quarter in half.

  3. Place in a lined roasting tray. Drizzle over 4 tablespoons of the syrup, and scatter a few kaffir lime leaves.

  4. Roast for 30 minutes until soft and beginning to caramalise.

To serve. Scoop the coconut ice cream into bowls, top with roast pineapple and a spoonful of the syrup and enjoy.

** Fresh kaffir lime leaves are becoming much easier to find, some Asian stores sell them, grocers such as Parkway Greens in Camden sell them, as do some Sainsburys. You can also find them online.

  • I use Aroy d or Chaokoh coconut milk rather than the organic brands. You can find them in Asian stores or online, they’re both Thai brands, rich, creamy and coconutty. As odd as that sounds, some brands can be a very watery, and please don’t use Coconut light!

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