Low FODMAP Orange-Pistachio Pineapple Coconut Pops

Total time6 hr 15 min

Prep time15 min

Cook time0 min

Low FODMAP Orange-Pistachio Pineapple Coconut Pops

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Ingredients

8 servings

For the coconut base

1 can (13.5 oz) full-fat coconut milk
Grace Coconut Milk - 14 Fl. Oz.Chaokoh Coconut Milk - 13.5 Fl. Oz.Iberia Coconut Milk - 13.5 Fl. Oz.Iberia Organic 100% Natural Coconut Milk 13.5 Fl Oz Madame Gougousse Coconut Milk
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3 tbsp honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
1 tsp orange zest (from about 1 medium orange)
2 tbsp fresh orange juice
Ingredient note
Freshly squeezed orange juice is low in FODMAPs in modest amounts, and this recipe works out to about 3/4 teaspoon per serving, so it is likely fine.
½ tsp pure vanilla extract
¼ tsp ground turmeric

For the pineapple layer

1 ½ cups fresh pineapple, cut into small chunks (about ½-inch pieces)
Ingredient note
A serving of up to about 3/4 cup of pineapple is low in FODMAPs. This recipe contains only about 3 tablespoons per serving, making it likely Low FODMAP. If you prefer to always avoid pineapple, please tap it and change its rating to Red.

For the pistachio layer

¼ cup dry-roasted pistachios, roughly chopped
Ingredient note
A serving of up to about 1 3/4 teaspoons of pistachios is low in FODMAPs. This recipe contains about 1 1/2 teaspoons per serving, which stays within that amount, so it is likely fine for many people. If you prefer to always avoid pistachios, please tap it and change its rating to Red.

Instructions

1
Combine the coconut milk, honey, orange zest, orange juice, vanilla extract, and turmeric in a blender. Blend on high for about 20 seconds, until smooth and evenly combined.
2
Divide the pineapple chunks evenly among the 8 pop molds, pressing them gently against the sides so they are visible through the mold walls.

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