Yield 24 Gummies
Prep Time 1 Hour
Total Time 5 minutes, refrigerate 4 hours
Berry Layer
- ¾ cup pureed fruit (fresh or frozen raspberries, strawberries or seedless watermelon)
- ⅓ cup fruit juice, coconut water or water
- 1 Tbsp fresh lemon juice
- ¼ cup Nate’s 100% Pure Honey
- 5 Tbsp unflavored gelatin
Cream Layer
- ⅓ cup coconut cream or coconut milk
- ¼ cup water or coconut water
- ¼ cup Nate’s 100% Pure Honey
- ½ tsp coconut extract (optional)
- ¼ tsp finely grated fresh ginger (optional)
- 2 Tbsp unflavored gelatin
Directions
Berry Layer
In a small saucepan over medium-low heat, whisk together pureed fruit, juice, lemon juice, 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 full. Place in freezer while you prepare the next layer.
Cream Layer
In a small saucepan over medium-low heat, whisk together coconut cream, water, 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.
Buy Now
