Low FODMAP Blueberry Coconut Mousse
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Learn more →Ingredients
4 servings
For the mousse
- 2 cans (13.5 oz each) full-fat coconut milk, refrigerated overnight
- 2 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - ½ tsp vanilla powder
- 1 tsp unflavored gelatin powder
- 2 tbsp cold water
For the blueberry compote
- 1 ½ cups fresh or frozen blueberries
- 1 tbsp honeyChef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey.
- 1 tbsp fresh lemon juice
- ¼ tsp ceylon cinnamon
For serving
- fresh blueberries, for serving (optional)
Instructions
- 1
Open the refrigerated cans of coconut milk without shaking them. Scoop the thick, solidified coconut cream from the top of each can into a large mixing bowl, leaving the watery liquid behind. You should have about 1 1/2 to 1 3/4 cups of solid cream.
- 2
Sprinkle the gelatin powder over the cold water in a small saucepan and let it sit for 2 minutes to bloom. Place the saucepan over low heat and stir gently until the gelatin is fully dissolved and the liquid is clear, about 1 minute. Remove from heat and let cool for 3 minutes — it should be warm but not hot.
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