This creamy kiwi and lime verrine is a fresh and light dessert, designed by a nutritionist to offer an option that is both tasty and suitable for a low-FODMAP diet. The kiwi provides freshness and fiber, while the coconut whipped cream adds a rich, creamy texture, without any dairy products. Easy to prepare and no-bake, it is a great way to add a little sweetness to your daily life, without compromising on taste!
Preparation
10
min
Cooking
0
min
Servings
2
Nutrition Facts (per serving)
Calories
340
Fat
20
Carbohydrates
36
Fibre
5
Protein
4
Sodium
25
Ingredients
- 4 green kiwis, peeled
- 30 ml (2 tbsp) granulated sugar, divided
- 180 ml (¾ cup) full-fat canned coconut milk, refrigerated overnight
- 30 ml (2 tbsp) unsweetened almond beverage
- 15 ml (1 tbsp) lime juice
- 5 ml (1 tsp) ground flaxseeds
Preparation
- In a medium bowl, mash the kiwis with a fork until you have a coarse purée. Add half of the granulated sugar and mix well. Set aside.
- In another medium bowl, add the refrigerated full-fat coconut milk, almond beverage, lime juice, and the other half of the granulated sugar. Whisk using a blender or an electric hand mixer until the texture is light, creamy, and foamy.
- Divide half of the kiwi purée into the bottom of two verrines or small containers.
- Add a layer of coconut mousse, then a second layer of kiwi purée. Finish with the remaining coconut mousse.
- Garnish with ground flaxseeds.
Notes
For optimal texture, enjoy within 24 to 48 hours of preparation.
