Berry Coconut Gelatin Cups

Berry Coconut Gelatin Cups

These refreshing berry coconut gelatin cups are a light, SIBO-friendly dessert with beautiful layers of fruity berry puree and creamy coconut. Made with fresh strawberries, blueberries, coconut milk, and unflavored gelatin, they offer a naturally sweet treat that’s both satisfying and gentle on digestion.

Perfect for preparing ahead, these layered cups are gluten-free and made with low-FODMAP ingredients. The berry layer provides natural antioxidants, while the creamy coconut topping adds richness without dairy, making this an ideal chilled dessert for anyone following a SIBO or IBS-friendly eating plan.

Serving size

1

Ingredients

Berry Layer

  • 1 cup Strawberries, Chopped
  • ½ cup Blueberries
  • 1 cup Water
  • 2 tbsp Maple Syrup
  • 2 packets Unflavored Gelatin

Coconut Layer

  • ¾ cup Canned Coconut Milk
  • 1 tbsp. Maple Syrup
  • 1 tsp. Vanilla Extract
  • 1 packet Unflavored Gelatin

Preparation

Step 1

Simmer the berries, water, and maple syrup until soft

Step 2

Blend until smooth, then whisk in the gelatin.

Step 3

Pour into serving cups and chill for 30–45 minutes.

Step 4

Warm the coconut milk, then whisk in maple syrup, vanilla, and gelatin.

Step 5

Pour over the berry layer and refrigerate for 2–3 hours until set.

 

**All recipes are designed to be low-FODMAP when prepared in the specified serving sizes.
Individual tolerance may vary.
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