Vanilla & coconut cheesecake

This super-easy gluten and lactose free coconut cheesecake can be served as a desert or a snack. Yet, I often have a piece for breakfast.

Vanilla & coconut cheesecake ingredients

  • 350 g of lactose-free or coconut yogurt
  • 2 eggs
  • 40 g of flour (millet or rice)
  • Vanilla (extract or seeds)
  • 40 g of grated coconut (optional)
  • 1 tbsp of cornstarch or tapioca
  • 1 tbsp of maple syrup (optional)

Mix all the ingredients together.

Grease a baking dish and pour in the mixture.

Bake for around 20 minutes at 180°C. Let it cool down at least 4 hours in the fridge before serving.

gluten and lactose free coconut cheesecake


Serve with berries (frozen ones are fines). If you follow the low FODMAP diet, make sure you respect the serving sizes

You can use commercial coconut yoghurt, but I highly recommend you to make your own. It’s much cheaper and as (even more) delicious!

Looking for more recipes ?

Check out my low FODMAP ebook meal plan!

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This book is all you need to know about the low FODMAP diet. It starts by explaining what are the FODMAPs, where do we find them and why they can be problematic.

I give you my best tips for getting ready and implementing the low FODMAP diet. I explain how to build a delicious low FODMAP plate and easy swaps you can make.

This book also provides a two-week low FODMAP menu with the recipe. Recipes are tested, approved and illustrated.

The FODMAP foods content is detailed in tables.

Here for more information.

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