Description
A perfect bite-sized chocolate treat that can be made in under 10 minutes!
Ingredients
Scale
- 1 can Full Fat Coconut Milk (refrigerated overnight)
- 3 tbsps powdered sugar
- 1/2 tsp vanilla extract
- 6 chocolate dessert cups
- A handful of raspberries or strawberries for garnish
Instructions
- *The night before making the coconut whipped cream, place the full fat coconut milk can in the freezer.
- An hour before making the coconut whipped cream, put the stainless steel mixing bowl in the refrigerator.
- **Gently scoop the top layer of the coconut cream (the white hard layer on the top) and place in the mixing bowl. Making sure to only remove the white top layer and not the liquid.
- On medium-high speed whisk the coconut cream for 5 minutes.
- Add the powdered sugar and vanilla extract and continue to whisk for an additional 3 minutes. Once a whipped cream texture has been formed, the dessert cups are ready to assemble!
- Add a large spoonful of whipped cream into each chocolate cup and garnish with your favorite low FODMAP fruit.
- Refrigerate until ready to serve.
Notes
*I like to always have a can of coconut milk in the refrigerator.
**Save the coconut water for a smoothie or another recipe!
Keywords: chocolate dessert, fodmap dessert, fodmap dessert recipe
