Low FODMAP Whole30 Coconut Yogurt Bowl
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
2 servings
For the coconut base
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
- 1 tbsp fresh lemon juice
- ¼ tsp pure vanilla powder
- ¼ tsp ground cinnamon
For the toppings
- ¼ cup raw almonds, roughly chopped
Ingredient noteA 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 noteA 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!