Kickstarting with these Coconut and Blackberry Jellies – or gummies, whatever you prefer to call them. I used just coconut milk and blackberries in these but you can add vanilla to the coconut too, this makes them extra tasty. Feel free to make all of one flavour or the other or play about with layers like I did. Enjoy!
Ingredients (makes 24 jellies)
- 1 cup coconut milk such as Aroy-D (240 ml/ 8 fl oz)
- 1 1/4 cup fresh blackberries (180 g/ 6.4 oz)
- 1/2 cup grass-fed gelatin powder (80 g/ 2.8 oz)
- 1 cup cold water (240 ml/ 8 fl oz)
- Optional: 1/4 tsp vanilla powder
- Split the gelatin into two bowls (1/4 cup in each). Add 1/2 cup of water to each and allow to bloom whilst you prepare the coconut and blackberries.
- Blitz the blackberries in a high speed blender.
- Spoon into a muslin cloth and squeeze out the juice. Discard the pith.
- Place the juice in a pan on a low heat to warm. Add 1 of the bloomed gelatin bowls and whisk until combined.
- Add the coconut milk to a clean pan and simmer on a low-medium heat. Add the remaining bloomed gelatin bowl and whisk until dissolved. Add optional vanilla.
- Place your mould on a flat surface (I used a silicone jelly mould but you can use an ice cube tray or chocolate mould too.)
- Pour your mixture into two separate jugs. If making striped layers, half fill the mould with one mixture (about 1 tablespoon per each).
- Place in the fridge for 30 minutes. (To keep the mixtures from setting whilst you wait, place the jugs in pans of hot water.)
- Remove the jellies from the fridge and top with the other flavour (about 1 tablespoon per each). Place back in the fridge for 2 hours 30 minutes to fully set. If making all one flavour simply fill the whole mould and chill for 3 hours. Store in an airtight container in the fridge for up to 2 weeks.
Nutritional values (per jelly)
33 calories; 2 g1 g 3.1 g