A simple yet perfectly healthy low Fodmap dessert is the offering today. Even though the weather is still cold here in New Zealand, I can’t get that extreme heat in Europe out of my mind. I never thought I’d say that I prefer the cold over the heat but at the moment I do. The only thing that gave any relief over in Europe was a lovely luscious ice cream – remember I don’t malabsorb lactose. However, when I create a recipe for this blog, I take into account the 25% of you with IBS who do malabsorb lactose, and this is appropriate for you. However, if you don’t have lactose issues, you could replace half the yogurt with whipped cream if you wanted to. You could also use any low Fodmap fruit though be careful of those that are too watery or ice crystals will form. The coconut can also be replaced with various other flavour enhancers. Your imagination is the limit.
- 4 bananas
- 2 tbsp shredded coconut
- 2 cups plain lactose-free yogurt
- Freeze the bananas overnight.
- Peel the bananas with a potato peeler and cut into chunks.
- Place all ingredients in a blender and blend until well mixed.
- Pour into an appropriate container.
- Cover with plastic wrap and place in the freezer for several hours or overnight.
- Use an ice cream scoop to serve.
It’s just starting to warm up here in Sydney and on the weekend it’s predicted to be 26 and 27C. Really looking forward to it. I do love lactose-free ice cream. This banana and coconut ice cream looks really refreshing – might need it for the weekend! xx
Lucky you! It’s still cold here and mainly raining though today is sunny. Sydney is always warmer than here though.
Hi I am actually having trouble finding lactose free yoghurt, other than coconut yoghurt. We are in the Coromandel peninsula. Can you give me the names of the lactose free yoghurts I should be able to purchase please.
Most New World supermarkets stock lactose-free yogurts but have a look at this link to see if there is a stockist of this yogurt near you: https://www.retroorganics.co.nz/index.php?option=com_content&view=article&id=4&Itemid=4#Yoghurt
Hi,
I have just recently discovered your blog (thank you!) as well as starting the FODMAP diet. I can’t quite figure out my triggers are yet but the diet seems to help with overall symptoms. I have a question about bananas, I have seen them as a NO NO when they are ripe. I was wondering if this was true when baking with them, or in this case, when eating them frozen.
Thanks!
They are seldom a no-no but some people do better with the ripe ones and some with the less ripe. When they are less ripe, they contain more resistant starch which can be a problem for some, while when they are ripe, they have more fructose. If fructose is one of your greater triggers, I would stay away from then, as I have to.
About to try this recipe but is it US or UK cups? My measuring cup has both measurements.
It really won’t make much difference for this recipe.