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Low-FODMAP Lemon Pots de Crème Recipe with low-FODMAP Coconut Crumble Topping; Gluten-free, Dairy-free
RACHEL PAULS FOOD14Ingredients
85Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 6 large egg yolks (room temperature)
- 2 lemons (zested)
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup sugar (; divided into 1/4 and 1/4)
- 1 cup milk (low-FODMAP, such as lactose free or almond milk for dairy-free)
- 3/4 cup coconut cream (canned, creamy layer at top of canned coconut milk)
- cream of coconut
- coconut cream
- full fat coconut milk
- 1 pinch salt
- 6 Tbsp. sweetened coconut (toasted)
- toasts (Note: if you are toasting this yourself, it, faster than unsweetened coconut. May only take 5 minutes or less in the oven at 350 F)
- berries (optional)
- whipped cream (optional)
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