Add 1 tablespoon of the coconut oil or FODY Shallot-Infused Olive Oil to a nonstick skillet and heat over medium heat. Add coconut and almonds and toss frequently, cooking just until beginning to take on some color - a mere few minutes. Remove from heat; scrape into a large mixing bowl and set aside.
Add rice to the bowl, then add julienned red pepper, basil, cilantro, mint, pineapple and scallions. Toss everything together well. Add reserved tablespoon of oil, zest of lime, 1 tablespoon plus 1 teaspoon of lime juice and 1 tablespoon of fish sauce. Toss to coat, taste, season with salt and pepper and add more fish sauce and or lime juice if needed to balance flavors.
Pineapple is low FODMAP in amounts of 1 cup, chopped (140 g). We particularly like “gold” pineapples, which have a richly golden color as they are always sweet. If you must, you could use canned pineapple packed in juice (not heavy, sugary syrup). Buy the rings and dice them to the correct size; the crushed style is too mushy.
Low FODMAP Coconut Rice Salad with Pineapple & Cilantro
Amount Per Serving
Calories 195Calories from Fat 63
% Daily Value*
Vitamin C 0.6mg1%
* Percent Daily Values are based on a 2000 calorie diet.