The Mighty Cook Book: IBS-Friendly Coconut Panna Cotta with Berries

Irritable Bowel Syndrome-Friendly Coconut Panna Cotta with Macerated Berries

As a chef, my specialty has evolved into accommodating those with special dietary restrictions. Just because someone has an allergy or intolerance doesn’t mean they shouldn’t be able to enjoy delicious and exciting food, especially during the holidays! One of the most common restrictions I get is low FODMAP or a variation thereof for those with irritable bowel syndrome (IBS) or irritable bowel disease (IBD). This recipe accommodates that protocol. 

Yields: Approx. 4 Servings

1 package gelatin

3 tablespoons cold water

1 cup coconut yogurt

1 1/2 cups coconut cream

1/3 cup maple syrup

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

1 cup fresh raspberries or strawberries that have been cut into quarters

1 tablespoon sugar

1 teaspoon almond extract

4 tablespoons toasted shaved almonds

Place the gelatin in a small bowl and stir in cold water. Allow to sit for 10 mins.

Combine the coconut yogurt, 3/4 cup coconut cream, vanilla, and pumpkin pie spice in a medium bowl. Whisk together.

Place the maple syrup and remaining 3/4 cup coconut cream in a small saucepan. Bring to a simmer over medium-low heat. Add the dissolved gelatin and allow to sit until the gelatin has melted into the hot liquid, approx. 5 mins.

Pour hot gelatin coconut maple mixture into the coconut yogurt mixture and whisk well to combine.

Strain the mixture through a fine-mesh sieve and divide evenly amongst 4 1-cup glass or ceramic ramekins. 

Cover with plastic wrap and refrigerate overnight to allow the custard to set.

Place raspberries or strawberries in a small bowl and toss with sugar and almond extract. Allow to sit for one hour before serving.

To serve, scoop the Panna Cotta out onto a plate upside down and garnish with macerated berries and shaved almonds.