Low FODMAP Strawberry Rhubarb Panna Cotta
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Learn more →Ingredients
4 servings
For the panna cotta
- 2 ¼ tsp (1 packet, 7g) unflavored powdered gelatin
- 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. - ¼ tsp vanilla powder
- 1 pinch fine sea salt
For the compote
- 1 cup fresh or frozen rhubarb, cut into ½-inch pieces
- 1 cup fresh strawberries, hulled and quartered
Ingredient noteA serving of up to about 1 cup (about 10 medium strawberries) of strawberries is low in FODMAPs. This recipe contains only about 1/4 cup of strawberries per serving, making it likely fine for most people. If you prefer to always avoid strawberries, please tap it and change its rating to Red.
- 2 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 ground ginger
For serving
- fresh mint leaves, for serving (optional)
Instructions
- 1
Sprinkle the gelatin evenly over the cold water in a small bowl and let it sit for 5 minutes, until the granules are fully absorbed and the mixture looks like wet sand.
- 2
Combine the coconut milk, coconut cream, 3 tbsp honey, vanilla powder, and salt in a small saucepan over medium heat, whisking until the honey dissolves and the mixture is steaming and just beginning to simmer around the edges, about 4–5 minutes. Do not let it boil.
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