Low FODMAP Cinnamon-Walnut Pineapple Coconut Pops
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Learn more →Ingredients
6 servings
For the coconut base
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 1 tsp ground cinnamon
- ½ tsp pure vanilla extract
- 1 pinch fine sea salt
For the pineapple layer
- 1 ½ cups fresh pineapple, cut into ½-inch pieces
Ingredient noteA serving of up to about 1 cup of pineapple is low in FODMAPs. This recipe contains only about 1/4 cup per serving, making it likely Low FODMAP. If you prefer to always avoid pineapple, please tap it and change its rating to Red.
- ½ cup dry-roasted walnuts, roughly chopped
Instructions
- 1
Combine the coconut milk, honey, ground cinnamon, vanilla extract, and sea salt in a blender. Blend on high for 20–30 seconds until smooth and fully combined.
- 2
Divide the pineapple pieces and chopped walnuts evenly among the 6 popsicle mold cavities, distributing them throughout the depth of each mold.
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