Ingredients for SCD-legal and low-FODMAP Christmas dessert.

Having lived for over four years in the rainy, dreary North England, I almost never get tired of the California sun. Except for September… somehow, every year in September my thoughts go to Christmas and to the winters of my childhood. This year, to appease this longing, I came up with a very simple SCD-legal dessert recipe that can be dressed up or dressed down. You can make this crème as described here for a little taste of Christmas spice, or stick to just coconut, bananas and lemon juice for a fresher, simpler version. The latter will give you a more lightly coloured end result, perfect to have with some berries. Whatever you decide, I doubt you will be disappointed; this recipe is currently my favourite dessert, and I’m secretly trying to devise a way to turn it into ice cream without incorporating any nut butters. Cross your fingers!

Coconut-banana crème

(yield: 8-9 half-cup portions, preparation: 20 minutes, total time: 4 hours)

  • 3 ripe bananas, with black spots on the peel
  • 1 can of legal coconut milk (400 ml)
  • 1 tablespoon of lemon juice
  • 1 teaspoon cloves
  • 1/2 teaspoon cardamom
  • 3/4 teaspoon cinammon
  • 1 teaspoon vanilla extract
  • 1 cup cold water
  • gelatin (according to your volume and directions on the box)

Christmas dessert, SCD legal and low FODMAP.

Put all ingredients apart from gelatin in a pan, bring to boil and let simmer for ten minutes. Take the pan off the heat, fish out the cloves and blend the rest thoroughly using an immersion blender. Measure the volume, add one cup for the water you will use to bloom gelatin and calculate the amount of gelatin you will need. To allow for creaming, decrease this amount by 30%.  Bloom the gelatin as described here, and add to the hot liquid while whisking. Pour the resulting mixture immediately into appropriate forms and cover to prevent darkening. Refrigerate for 3-4 hours. Once set, either eat as jello, or beat with a hand held mixer on high speed until it turns into a heavenly, fluffy topping for pancakes, cupcakes and fruit…

SCD-legal and low FODMAP icing.

It’s simple, quick, sweet and delicious; life on the combined SCD and low FODMAP diet does not get much better. (Did I mention it’s sweet? And works for pancakes instead of syrup, and for cupcakes instead of icing? And best of all, if you choose to eat it as jello, it’s a portable dessert!). How it glistens…

As often happens, internet is full of confusing information about the FODMAP content of coconut milk. The Stanford University guidelines consider it high FODMAP, while research done at the Monash university suggests the opposite. I do not seem to have a problem with it and thus label it as low, but as always, use your own judgement. Happy cooking!


  1. […] cup coconut banana crème  or other […]

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