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On 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.




Some low histamine plans limit true ceylon cinnamon, but counting all uses, this recipe has less than 1/8 teaspoon per serving and likely stays within the reviewed range. If you prefer to always avoid true ceylon cinnamon, please tap it and change its rating to Red.

Small amounts of ground ginger are often well-tolerated on a low histamine diet. This recipe only uses a pinch or less per serving. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.



Some low histamine plans limit true ceylon cinnamon, but counting all uses, this recipe has less than 1/8 teaspoon per serving and likely stays within the reviewed range. If you prefer to always avoid true ceylon cinnamon, please tap it and change its rating to Red.
The night before (or at least 8 hours ahead), place both cans of coconut milk in the refrigerator upright. When ready to begin, open the cans without shaking and scoop the thick, solidified coconut cream from the top into a large mixing bowl, leaving the thin liquid behind. You should have about 1 1/2 to 1 3/4 cups of solid cream. Reserve 3 tablespoons of the thin coconut liquid in a small bowl; discard the rest or save for another use.
Sprinkle the gelatin evenly over the 2 tablespoons of cold water in the small bowl and let it sit undisturbed for 5 minutes until the granules are fully absorbed and the mixture looks opaque and spongy.
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