Low FODMAP Whole30 Coconut Yogurt Bowl

Total time15 min

Prep time10 min

Cook time5 min

Thick, chilled coconut cream gets whisked with a bright squeeze of lemon juice and a touch of vanilla and cinnamon until it turns into a silky, tangy base with all the appeal of a spoonable yogurt bowl. Toasted almonds and pumpkin seeds add a warm crunch, while fresh blueberries and sliced strawberries bring juicy color and a little natural sweetness to every bite. A light scatter of shredded coconut on top finishes it off without weighing things down. It's an easy, no-cook build that comes together in minutes and feels indulgent while staying simple and clean. This bowl is a solid, satisfying pick for anyone eating low FODMAP, with portion-friendly fruit and straightforward, gut-friendly ingredients throughout. Serve it right away while the toasted nuts and seeds are still crisp against the cool, creamy base.

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Ingredients

2 servings

For the coconut base

1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
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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1 tbsp fresh lemon juice
¼ tsp pure vanilla powder
¼ tsp ground cinnamon

For the toppings

¼ cup raw almonds, roughly chopped
Ingredient note
A serving of up to about 2 1/2 tablespoons of almonds is low in FODMAPs. This recipe contains about 2 tablespoons per serving, which stays within that amount, so it is likely fine for many people. If you prefer to always avoid almonds, please tap it and change its rating to Red.
2 tbsp raw pumpkin seeds (pepitas)
½ cup fresh blueberries
½ cup fresh strawberries, hulled and sliced
Ingredient note
A serving of up to about 1/3 cup of strawberries 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 strawberries, please tap it and change its rating to Red.
1 tbsp unsweetened shredded coconut (optional)

Instructions

1
Open the refrigerated can of coconut milk without shaking it. Scoop the thick, solidified coconut cream from the top into a mixing bowl, leaving the watery liquid behind. You should have about 3/4 to 1 cup of thick cream.
2
Add the lemon juice, vanilla powder, and cinnamon to the coconut cream. Stir vigorously until smooth and uniform, with a consistency similar to thick Greek yogurt.

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