Low FODMAP Berry Coconut Panna Cotta

Prep 20 mins

Cooking 5 mins

Level super easy

Serve 4

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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Adjust Servings
85g packet raspberry jelly crystals
200g fresh raspberries
200ml inulin-free coconut milk
2teaspoons caster sugar
10g powdered gelatine
icing sugar, to serve (optional)



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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Place coconut milk and sugar in a small saucepan over low heat. Stir until sugar dissolves. Remove from heat.
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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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To serve, top glasses with remaining berries and a sprinkle of icing sugar, if desired.
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