Ingredients

For the berry layer:

• ¾ cup pureed fruit (fresh or frozen raspberries, strawberries or seedless watermelon)
• ⅓ cup fruit juice, coconut water or water
• 1 tablespoon fresh lemon juice
• ¼ cup Nature Nate’s Raw & Unfiltered Honey
• 5 tablespoons unflavored gelatin

For the cream layer:

• 1/3 cup coconut cream or coconut milk
• ¼ cup water or coconut water
• ¼ cup Nature Nate’s Raw & Unfiltered Honey
• ½ teaspoon coconut extract (optional)
• ¼ teaspoon finely grated fresh ginger (optional)
• 2 tablespoons unflavored gelatin

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To prepare berry layer: In a small saucepan over medium-low heat, whisk together pureed fruit, juice, lemon juice, Nature Nate’s Raw & Unfiltered Honey and gelatin. Stir constantly, heating just until the ingredients are well-combined and the gelatin is melted and smooth. Pour into a 24-cup mini muffin tin (or silicone candy mold) which has been generously coated with nonstick coconut oil spray, filling each cup about ½ of the way full. Place in freezer while you prepare the next layer.

To prepare coconut cream layer: In a small saucepan over medium-low heat, whisk together coconut cream, water, Nature Nate’s Raw & Unfiltered Honey, coconut extract, ginger and gelatin. Stir constantly, heating just until the ingredients are well-combined and the gelatin is melted and smooth. Pour a small amount over the berry layer. Refrigerate until firm. Remove gummies from muffin tin. Store in an airtight container in the fridge. Enjoy within 2 weeks.