These easy to make Strawberry Cream Gummies are a delicious, gut healing treat that my whole family loves (including Bonnie Blue my 6 month old puppy). She knows what’s good for her!
I regularly make gummies treats for my family to support their gut health and immune system. The limit is your imagination when making different flavoured gummies. If you’re after more ideas, check out my Lemon Turmeric, and Top Deck (chocolate) gummy recipes too.
Health benefits
Gelatin is made from the bone and connective tissue of animals that has been dried and turned into a powder.
The biggest benefit of eating Gelatin, in my opinion, is that it is a gut healer, which means better nutrient absorption (so greater nourishment) all round. Also, if your gut is functioning well, then your nervous system is better supported too. Gelatin also reduces inflammation, improves joint integrity, and for the vain amongst you – it improves the condition of your skin, hair and nails. In fact, it’s said to be better then botox (and erase wrinkles, stretch marks and cellulite) – now I’ve got your attention!
Ingredients
To make these gummies, you’ll need coconut milk as the base, along with maple syrup for a hint of sweetness (optional). Frozen strawberries, once defrosted, provide the flavour. Gelatin, a key ingredient, helps the gummies set and gives them that satisfying, chewy texture.
How to make these strawberry cream gummies
Start by warming the coconut milk and maple syrup in a small pot. Bloom the gelatin in the mixture, stirring until fully dissolved. Blend the strawberries into a smooth pulp, then mix with boiling water, vanilla, and the remaining gelatin. Layer the coconut cream and strawberry mixtures in a tray, swirling them together for a pretty effect. Refrigerate for about 30 minutes to set, then slice and enjoy!
Serving suggestions and how to store
These gummies make a great snack, and they’re perfect for lunchboxes. Keep them in an airtight container in the fridge or freezer for easy access. If you freeze them, they stay firm and can be packed into lunchboxes with an ice brick to keep them cool.
Vary this to suit your dietary needs
For a different twist, swap the strawberries for raspberries for a “raspberries and cream” variation. If you’re looking for a fructose-friendly option, use rice malt syrup instead of maple syrup and choose raspberries instead of strawberries. Adjust the sweetness to your preference by adding more sweetener if desired.
Ingredients
- 400 ml canned coconut milk
- 2 tbsp maple syrup - optional
- 125 g strawberries (1 cup -heaped) frozen then defrosted berries provide the best flavour
- 250 ml boiling water (1 cup)
- 1 tsp vanilla - essence or paste
- 4 tbsp grass-fed or organic gelatin
Method
- In a small pot, heat the coconut milk and maple syrup over a low heat until luke warm (don't over heat it).
- Add 2 tablespoons of the gelatin and allow to bloom, mixing it well to combine. Continue to mix over the very low heat until it dissolves.
- In a food processor or blender, blend the strawberries until it forms a pulp. You can strain off the seeds if you wish, for a really smooth gummy (I personally don't bother).
- Add the boiling water and vanilla, blend again then add the remaining 2 tablespoons of gelatin and process for a minute or so until the gelatin has dissolved.
- Line a slice tray with baking paper. Pour in the coconut cream layer. Then gently pour over the strawberry layer (swirling as you pour creates the pattern on the top).
- Pop into the fridge for about 30 minutes to set.
- Slice and enjoy.
Thermomix
- Heat the coconut milk and maple syrup 3 mins, 60, speed 3. Add 2 tablespoons of the gelatin and mix 1 min, speed 5. Pour into a lined slice tray.
- Rinse the bowl and process the strawberries 1 min speed 8. Add the boiling water, mix 10 seconds speed 4. Add the remaining gelatin and blend 1 minute, speed 5.
- Then gently pour over the strawberry layer (as above). Pop into the fridge for about 30 minutes to set.
Store
- In an airtight container in the fridge or freezer. Can be packed from frozen into the lucnhbox (against an ice brick to keep it chilled).
Tip
- If using silicon moulds to set your gummies, freeze them to make removing them from the mould clean and simple.
Variations
Raspberries and Cream
Replace the strawberries with raspberries.Fructose friendly
Choose raspberries and replace the maple syrup with rice malt syrup.Sweeter
My kids are fine with little or no sweetener. But feel free to adjust the sweetness to suit your taste and add more maple syrup (or rice malt) if you prefer a sweeter gummy.Let me know how your family enjoys this delicious and healing treat. Leave a comment below or rate the recipe.
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Helen Nides says
Georgia, you ate such an amazing human being.
You constantly share your recipes and ideas for no personal gain.
Thank you! The world is a better place because of you!
As I love sweets, I really appreciate your sweet treat recipes!
I have your ebook, and your chocolate ebook.
Thank you for these delicious gumies!
Georgia Harding says
You’re so very welcome Helen G x
Carlene Jansen says
Hi Georgia, I am looking forward to trying these gummies. Could I use almond milk instead of coconut milk and honey instead of maple syrup? Thanks. Carlene
Georgia Harding says
Yes to both Carlene, enjoy G x
Laisha Haywood says
Hi Georgia
I just gave this recipe a whirl and it is delicious. Yet to try on the children! Will pop into their lunches tomorrow.
Just one question – how do you get your layers so nicely separated? Do you chill the milk layer first before pouring the fruit layer on top? I found my fruit just sunk through the milk part.
Thanks!
Laisha
Georgia Harding says
Hi Laisha.
So pleased you enjoyed them.
I poured the strawberry layer very carefully, moving it as I poured. I have to admit I didn’t think the layers would separate completely as they did in this pic (I was aiming for a marbled effect). But you can easily get the separate layers by chilling the coconut milk layer first then adding the strawberry layer. G x
Cheryl Rudd says
Just made my 3rd batch of the strawberry cream gummies. Easy and delicious!
Georgia Harding says
So glad you’re enjoying them Cheryl, ?? Georgia x
Sarah says
Hi Georgia, I’ve just popped mine in the fridge, and realised the thermomix method doesn’t mention the vanilla essence? I’m sure it will still be delicious 🙂
Georgia Harding says
Sorry, I’ve updated the recipe, hope you loved them G x
Sam says
How long do these keep for in the fridge?
Georgia Harding says
3-4 days they would be fine Sam, as long as your fruit was fresh G x
Heather Humphries says
I made these with the kids at OSHC they were perfect. The kids got such a thrill out of making treats that were good for them..
Georgia Harding says
Ah so great, thrilled they all enjoyed them Heather G x
meish says
AMEN well said ! Here here …. my fave person to follow for SO many reason xo much love precious sister ! Much love & gratitude from Perth xo
Georgia Harding says
??❤️ G x
Shannon says
I’m enjoying eating this, though it turned out nothing like the picture! Perhaps because I used fresh instead of frozen strawberries, the berry mixture was light pink instead of dark pink/red.
In addition, after sprinkling the gelatin powder on top of the lukewarm coconut milk / honey, within a minute or two it had congealed into a skin on top, so I threw the whole thing in a blender, which worked.
What did I do wrong?
Well Nourished Team says
Hi Shannon, good to hear you are enjoying eating the recipe. The colour that will result can vary strawberry to strawberry so as long as you are happy with the taste then I wouldn’t worry about the colour.
The gelatine can look congealed in this way as it blooms, you can either pop it back on the heat very slightly and whisk or stir until dissolved or pop in blender like you have.
Layla K says
These are DELICIOUS!!! And so easy to make in the thermi – thank you so much!!!!
Well Nourished Team says
So great to hear you enjoyed these Layla.
Suzanne says
This looks so good! What a great combination of flavors!
Well Nourished Team says
Such a delicious combination!