Low FODMAP Blueberry Lemon Coconut Panna Cotta
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the panna cotta
- 2 ¼ tsp powdered gelatin (1 standard packet, 7g)
- 3 tbsp cold water
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup coconut cream
- 3 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 1 tbsp lemon zest (from about 2 lemons)
- 1 tbsp fresh lemon juice
- ¼ tsp vanilla powder
- 1 pinch fine sea salt
For the blueberry compote
- 1 ½ cups fresh or frozen blueberries
- 2 tbsp honeyChef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey.
- 1 tsp fresh lemon juice
- 1 tsp lemon zest (optional)
Instructions
- 1
Sprinkle the gelatin over the cold water in a small saucepan and let it sit undisturbed for 5 minutes, until the granules are fully bloomed and the surface looks wrinkled and matte.
- 2
Add the coconut milk, coconut cream, honey, lemon zest, lemon juice, vanilla powder, and sea salt to the saucepan with the bloomed gelatin. Warm over medium-low heat, whisking gently, until the gelatin is fully dissolved and the mixture is steaming but not simmering — about 4 to 5 minutes. Do not let it boil.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!