Our Low FODMAP Coconut Lime Bread will make it into regular rotation of quick breads – we promise. Everyone knows banana bread (and we have a few of those) but this one features coconut milk, coconut oil and grated dried coconut along with tangy lime juice and zest. Triple the coconut and double the lime in a very tender-crumbed loaf with a fancy looking, but simply, glaze and topping.
For the Bread: Preheat oven to 350°F (180°C). Coat an 8 ½-inch by 4 ¼-inch (21.5 cm by 10.5 cm) loaf pan with cooking spray, line with parchment paper, overhanging the two short sides, then coat the paper, too and set aside.
For the Glaze & Topping: Whisk together confectioner’s sugar and lime juice until smooth. Drizzle the glaze over the cooled bread and while glaze is still wet, sprinkle with coconut and lime zest. Allow to sit a few minutes until topping sets. Loaf is ready to slice and serve or may be stored in an airtight container at room temperature for 3 days. I like to slice with a serrated knife.
• Coconut milk with inulin is Red Light high FODMAP at ½ cup (125 ml) or 120 g. There is no information on smaller amounts.
• UHT (long life, shelf-stable) coconut milk is Green Light low FODMAP at ¾ cup (180 g).
• Canned coconut milk is Green Light low FODMAP at ¼ cup or 60 g.
• They also have some brands represented, such as Sanitarium, and their unsweetened coconut milk, which is a shelf-stable type, is low FODMAP at 1 cup (250 g).
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.