Yield 24
Prep Time 1 hour
Total Time 5 minutes, refrigerate 4 hours
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
Directions
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.