Pudding Coconut Bites

These low-histamine coconut pudding bites are guaranteed to sweeten your day. Whether as a snack or dessert – you'll love them!

This recipe is   

• vegan  
• suitable for a low-histamine diet  
• gluten-free  
• lactose-free  

Preparation time   

10 minutes + 2 hours cooling time  

Ingredients for 2-3 people  

• 500 ml Gluten-free oat milk (1)  
• 50 g cornstarch (corn or potato)  
• 50 g beet sugar  
• 50 g desiccated coconut (1)  

preparation   

• Mix gluten-free oat milk (1), cornstarch and beet sugar in a saucepan and bring to a boil, stirring occasionally.  
• Remove from the heat and transfer to a mold so that the pudding is about 1 cm high.  
• Refrigerate for approximately 2 hours, until the mixture becomes firm.  

• Remove the pudding from the refrigerator and turn it out onto a cutting board.  
• Cut into small cubes and roll in desiccated coconut (1)  
• Serve immediately or refrigerate.  

Our HistaFood tip  

For a low-fructose version, you can replace the beet sugar with rice syrup or dextrose. 

Note regarding our recipes:

We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.