Low FODMAP Berry Coconut Panna Cotta
Fodmapper
December 8, 2022
Our low FODMAP panna cotta with raspberries and coconut looks impressive, but is ridiculously easy to prepare. It is a great prepare-ahead Christmas dessert.
This dessert is not only visually stunning with its vibrant red and creamy white layers, but is also a delightful combination of flavours and textures. The creamy coconut panna cotta provides a rich and smooth contrast to the fruity raspberry jelly, making each spoonful a pure delight.
Best of all, this dessert is suitable for those on a Low FODMAP diet, as it uses inulin-free coconut milk, a low FODMAP alternative to regular dairy. So, go ahead and savour this delectable treat without worrying about digestive discomfort. Your taste buds and your tummy will thank you!
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Ingredients
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| 85g packet raspberry jelly crystals | |
| 200g fresh raspberries | |
| 200ml inulin-free coconut milk | |
| 2teaspoons caster sugar | |
| 10g powdered gelatine | |
| icing sugar, to serve (optional) |
Directions
1.
Prepare jelly according to directions on the packet. Divide mixture between 4 serving glasses. Top with a handful of raspberries, then refrigerate until set.
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2.
Place coconut milk and sugar in a small saucepan over low heat. Stir until sugar dissolves. Remove from heat.
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3.
Place gelatine in a small bowl. Pour 1/4 cup boiling water on top. Whisk until dissolved, then pour into coconut milk. Stir to combine. Cool for 5 minutes, then pour into glasses on top of jelly. Refrigerate until ready to serve.
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4.
To serve, top glasses with remaining berries and a sprinkle of icing sugar, if desired.
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