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Ingredients
Frozen grated fresh coconut - easily available in Indian stores
Oat or Almond milk (use almond for SCD)
Almond flour (about ⅛ of coconut volume)
Honey or maple syrup - based on taste, I start with ⅛ coconut volume and add more if needed - (Use Honey for SCD)
¼ tsp cardamom
¼ tsp nutmeg powder
Few strands of saffron
No items found.
Frozen grated fresh coconut - easily available in Indian stores
Oat or Almond milk (use almond for SCD)
Almond flour (about ⅛ of coconut volume)
Honey or maple syrup - based on taste, I start with ⅛ coconut volume and add more if needed - (Use Honey for SCD)
¼ tsp (1.25 ml) cardamom and
¼ tsp (1.25 ml) nutmeg powder
Few strands of saffron
No items found.
Instructions
- Let coconut thaw if you have time
- Heat a deep enough pan and put grated coconut in it
- Add oat/almond milk until coconut submerges in milk
- Let it cook on high heat until milk has mostly reduced
- Reduce heat to medium
- Add almond flour and roast for few minutes
- Add honey or maple syrup
- Keep roasting until all moisture is gone
- Add cardamom, nutmeg and saffron on top
- You can form the dough into balls or cones like I did.
No items found.
Nutritional Info
Storage
Notes
It's definitely rich, I try to limit my son to one modak a day, he sometimes sneaks 2-3 but so far he has done okay with it
Fresh grated coconut is very different from the dry grated coconut.
Used with permission from
Charmee Patel - Member of the IBD-AID Diet Support Facebook groupCharmee Patel - Member of the IBD-AID Diet Support Facebook group
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