Low Histamine Apple Cinnamon Pudding Cups
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Learn more →Ingredients
4 servings
For the coconut pudding
- 2 ¼ tsp powdered gelatin (1 standard packet, 7g)
Ingredient noteOn a low histamine diet, unflavored gelatin powder is a purified, refined protein, not a long-simmered broth, so it carries little free histamine and the small amount here is likely well tolerated. Sensitivity is individual. If you prefer to always avoid gelatin, please tap it and change its rating to Red.
- 3 tbsp cold water
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup coconut cream
- 2 tbsp maple syrup
- ¼ tsp vanilla powder
- ⅛ tsp fine sea salt
For the apple topping
- 3 medium apples (about 1 ¼ lb), peeled, cored, and cut into ½-inch dice
- 1 tbsp coconut oil
- 2 tbsp maple syrup
- ¾ tsp ground ceylon cinnamon
Ingredient noteSome low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses about 1/4 teaspoon per serving. If you prefer to always avoid true ceylon cinnamon, please tap it and change its rating to Red.
- ¼ tsp ground ginger
Ingredient noteSmall amounts of ground ginger are often well-tolerated on a low histamine diet. This recipe uses only a very small amount of ground ginger per serving. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
- 1 tsp apple cider vinegar
Instructions
- 1
Sprinkle the gelatin over the cold water in a small bowl and let it sit for 5 minutes until the granules are fully absorbed and the mixture looks like a thick, opaque paste.
- 2
Combine the coconut milk, coconut cream, maple syrup, vanilla powder, and sea salt in a medium saucepan over medium heat, whisking until smooth. Heat until the mixture is steaming and small bubbles appear at the edges, about 4–5 minutes — do not let it boil.
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