gelatin

Strawberry Cream Gummies

July 10, 2019 | No-bake Sweets

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.

These easy to make Strawberry Cream Gummies are a delicious, gut healing treat that my whole family loves.

Print Recipe

4.77 from 17 votes

Strawberry Cream Gummies

These easy to make Strawberry Cream Gummies are a delicious, gut healing treat that my whole family loves. Check out the Raspberry Cream Gummy variation too.

Prep Time10

Refrigerate30

Total Time40

Course: Snack

Servings: pieces

Author: Georgia Harding

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

Instructions

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.

Notes

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.

Blood Orange Jelly

August 12, 2015 | No-bake Sweets

This refreshing home made Blood Orange Jelly (or orange jello depending on where you live in the world) is a delicious and healthy treat, made with fresh orange juice and coconut water. It’s a great option for a light dessert or a snack, and it’s easy to customise for various dietary preferences. I especially love to make this when juicy blood oranges are in season.

My kids number one favourite treat right now is any type of jelly and they’ve rated this, their absolute favourite flavour (for the moment anyway).

Health benefits

Oranges are packed with vitamin C and antioxidants, when oranges and lemons are in season, their nutrient levels are at their best so that’s the time to make this jelly. The addition of coconut water also offers natural electrolytes. The gelatin used here supports gut health, joint function, and skin elasticity, making this not only delicious but also nourishing.

Gelatin is made from the bone and connective tissue of animals that has been dried and turned into a powder. I have written about the benefits of gelatin in this post about bone broth. As I’ve always stated, eating whole food sources of any nutrient is best, so consuming bone broth regularly is the most nutrient dense way to consume gelatin. But for a tasty treat, making a batch of jelly is a delicious way to include additional gelatin in your diet.

I like to use THIS gelatin to make gummies or jelly.

Ingredients

This orange jelly recipe calls for freshly squeezed blood orange juice (or regular orange juice), coconut water, a bit of rice malt syrup or honey for sweetness (optional), lemon juice, and grass-fed or organic gelatin. For a smoother jelly, you can strain the juice, though leaving the pulp adds extra fibre.

How to make this blood orange jelly

Start by warming the coconut water and optional sweetener in a small pot. Sprinkle the gelatin over the liquid gradually, stirring after each addition. Once dissolved, combine the coconut water mixture with the freshly squeezed orange and lemon juices. Pour into molds or a bowl and refrigerate until set.

Serving suggestions and how to store

Serve the jelly chilled, either on its own or with fresh fruit or whipped cream. Store in an airtight container in the fridge to maintain freshness.

Vary this blood orange jelly to suit your needs

To make this blood orange jelly recipe low-fructose, use rice malt syrup as the sweetener. For a coconut-free version, substitute the coconut water with water kefir or kombucha. Vegetarians and vegans can try setting the jelly with agar-agar instead of gelatin, though adjustments may be needed for the best results.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

For more delicious, healthy and easy to make wholefood treats, click HERE.

Blood Orange Jelly - with the goodness of fresh fruit, coconut water & grass-fed gelatin, this jelly is an easy to make, delicious treat for the family.

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5 from 4 votes

Blood Orange Jelly

A jelly made with fresh fruit and gelatin is a far cry (health wise) from the processed version. Best of all, it really is very easy to make, no more so than my Blood Orange Jelly.

Prep Time10

Chill1

Total Time1 10

Course: Dessert, Snack

Servings:

Ingredients

500 ml freshly squeezed blood orange juice (or regular orange juice) (2 cups)
120 ml coconut water (½ cup)
1-2 tbsp rice malt syrup or honey (optional)
1 lemon/s -juice
3 tbsp grass-fed or organic gelatin

Instructions

Place the coconut water and sweetener into a small pot and heat for a minute to lukewarm.
Sprinkle the gelatin over the liquid, stirring after each tablespoon. For a traditional jelly set use 2 tablespoons, for a firmer, more gummy-lolly-like consistency, add 3 tablespoons.
If the gelatin doesn't completely dissolve, you can pop your pot back on the heat for a minute (only heat to luke warm), stirring well.
Juice your oranges and lemons and mix with the coconut water mixture. Personally, I don't strain any bits of pulp, but feel free to if you want a jelly with a really smooth consistency.
Pour into a bowl or moulds, and set in the fridge.

Store

Airtight in the fridge.

Notes

Low-fructose

Choose rice malt syrup as your sweetener.

Coconut-free

Replace the coconut water with water keffir or kombucha.

Vegetarian and vegan

Set with agar-agar (I haven't recipe tested this as yet).

Other jelly recipes you might like:

Berry Jelly (in my trifle recipe), here
Chocolate coconut, here
Lemon immune jelly recipe, here

I love to receive your feedback and welcome any questions. Post your comment or questions below.

Lemon Turmeric Jellies

July 8, 2015 | Healthy Lunchbox, After School Snacks, No-bake Sweets

I’m always experimenting with jelly flavours and trying to cram as much nutrition into one small treat as possible. So these Lemon Turmeric Jellies came about after my husband came down with man flu and I went on a mission to keep the rest of us from succumbing.

These lemon turmeric jellies are a refreshing, immune-boosting treat packed with antioxidants and anti-inflammatory benefits. They’re easy to make, with a zesty lemon flavour and a hint of spice from ginger and turmeric.

Health benefits of lemon jellies

The ginger and turmeric root are powerful anti-inflammatory and warming immune supportive herbs in these gut loving lemon gummies. The coconut water is hydrating and the kombucha and kefir are supportive to a healthy gut microflora. While lemon adds a vitamin C boost.

Gelatin is made from the bone and connective tissue of animals that has been dried and turned into a powder. I have written about the benefits of gelatin in this post about bone broth.

I like to use THIS gelatin to make healthy lemon gummies or lemon jelly.

Ingredients

These gummies are made with simple, natural ingredients like fresh turmeric root (or powder), fresh ginger, fresh lemon juice, raw honey and grass-fed gelatin, these jellies are a healthy, gluten-free snack.

How to make Lemon Turmeric Jellies

Start by simmering the turmeric and ginger in water to release their flavours and goodness, then mix in coconut water, lemon juice, and honey. Add gelatin to set the mixture, and let it chill in the fridge until firm.

Serving suggestions and how to store

Serve these anti-inflammatory jellies as a midday snack or a post-meal treat. Store in an airtight container in the fridge for up to a week or in the freezer for longer.

Vary the lemon jellies to suit your needs

For a low-fructose gummy, use rice malt syrup instead of honey. If you’re not a fan of coconut, swap coconut water for kombucha or water kefir, and you can easily sub fresh turmeric with powdered.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

For more delicious, healthy and easy to make wholefood treats, click HERE.

Or for more healthy gummie recipes, click HERE.

Print Recipe

5 from 8 votes

Lemon Jellies

A beautiful, immune supportive treat, these Lemon Jellies have been a hugely popular recipe. They are great for helping to prevent illness, as well as being an easy food to eat if you are feeling under the weather.

Prep Time10

Chill1

Total Time1 10

Course: Dessert, Snack

Servings:

Ingredients

250 ml water (1 cup)
2 cm ginger root -peeled & sliced
1 cm fresh turmeric root -peeled & sliced or ½ tsp ground
250 ml coconut water (1 cup) or kombucha or water kefir
1-4 tbsp honey - Manuka or raw (amount depends on the level of sweetness you like)
1 lemon/s (large) juice (or 2 small)
2 - 3 tbsp grass-fed or organic gelatin

*Note about honey - only raw, unheated and unprocessed honey has medicinal properties. A good quality Manuka honey is the very best option.

Instructions

Place the water, ginger and turmeric root into a small pot and bring to the boil, reducing to a simmer for approx. 5 minutes.
Take off the heat off and allow to cool for 5 minutes.
Remove the solids (strain) and stir in the coconut water (kombucha or water kefir) honey, lemon and optional Camu powder. Taste to check that you are happy with the flavour (sour/sweet balance). I should be luke warm before adding your gelatin.
Now sprinkle the gelatin over the liquid, allow it to sit and bloom (go wrinkly) for a few minutes then whisk to mix through. For a traditional jelly set use 2 tablespoons, for a firmer, more gummy-lolly-like consistency, add 3 tablespoons.
If the gelatin doesn't completely dissolve, you can pop your pot back on the heat for only 1 minute (only heat to luke warm), stirring well.
Pour into a lined slice tray or moulds, and set in the fridge.

Thermomix

Place the water, ginger and turmeric root into the bowl heat 5 mins, varoma, speed 1.
Add the honey or rice malt syrup, mix 30 seconds speed 3.
Remove the solids and add the coconut water, kombucha or water kefir, honey (and optional camu camu). Mix 10 seconds, speed 3.
Now add the gelatin, allow to bloom, mix 1 minute, temp 37, speed 2 or until the gelatin is dissolved.

Store

Store in an airtight container in the fridge or freezer.

Tip

If using silicon moulds to set your gummies, freeze them to make removing them from the mould clean and simple.
If your Jellies don't set, its because the liquid was either too hot or too cold (it needs to be luke warm) or the brand you are using has a different liquid to gelatin ratio. All is not lost, simply add back to the pot, gently heat to luke warm and add more gelatin.

Notes

Low-fructose

Choose rice malt syrup as your sweetener.

Coconut-free

Choose the kefir or kombucha instead of the coconut water.

Don't like ginger or want to use powdered?

Leave it out or use ½ teaspoon of the ground ginger powder.

No fresh turmeric?

Sub with ¼ teaspoon of turmeric powder.

Add Camu

You can certainly add a tsp of camu camu powder if you wish for an extra vitamin C boost.

I'd love to hear how you liked these delicious little treats. Post a comment or rate this recipe.

Top Deck Gummies

March 11, 2015 | No-bake Sweets

I’m a huge fan of gelatinous treats and no better flavour combo than chocolate and coconut. Now I’m not a particularly patient person, so when it comes to using tiny moulds….well, let’s just say it has to be a special occasion! I much prefer the pour and set approach, which is how this little ‘Top-Deck Gummies” combo arose. That’s not to say you can’t get creative and use a cute little mould. You can also use patty pans (pictured below) or silicon moulds. My kids are planning to make these in Easter egg moulds for Easter treats.

So we were in the midst of a QLD storm and without power (which as we have our own water supply, this also means no water) so very inconvenient. The kids (and adults) were house-bound and hungry for chocolate – so the kids and I created this surprisingly yummy treat.

Health benefits

Gelatin is made from the bone and connective tissue of animals that has been dried and turned into a powder. I have written about the benefits of gelatin in this post about bone broth.

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!

I like to use THIS grass-fed gelatin to make gummies or jelly.

The benefits of coconut I’ve written about here, and raw cacao here.

Ingredients

Made with canned coconut milk, gelatin, vanilla, and raw cacao powder, these gummies are naturally sweetened with honey, maple syrup, or rice malt syrup. You can easily adjust the sweetness to your liking.

Instructions to make chocolate gummies

Whisk coconut milk, sweetener, and vanilla together while slowly adding the gelatin allowing it to bloom. Divide the remaining coconut milk, mixing one half with cacao and more sweetener. Gently heat and combine everything, then layer the chocolate and coconut in a tray or molds. Chill in the fridge until set.

Serving suggestions and how to store

Store these Top Deck Gummies in an airtight container in the fridge or freezer for a quick, healthy snack. If using silicone moulds, freeze the gummies to make removal easier.

Vary top deck gummies to suit your dietary needs

For a vegan option, try using agar agar instead of gelatin. If you’re avoiding fructose, use rice syrup as your sweetener. You can also swap coconut milk for nut milk or replace the cacao with carob powder for a caffeine-free alternative.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

Take a look at this Strawberry Cream Gummy recipe plus more jellies HERE.

These Top Deck Gummies are a delicious, easy to make no-bake choc-coconut treat. Best of all they are healing to your gut - food as medicine!

Print Recipe

5 from 5 votes

Top Deck Gummies

Top Deck Gummies are a delicious, homemade treat combining rich chocolate and creamy coconut layers. These healthy gummies are simple to make, using only a few wholesome ingredients for a naturally sweet, chewy snack.

Prep Time10

Cook Time5

Chill1

Total Time1 15

Course: Snack

Servings: gummies

Ingredients

540 ml canned coconut milk (2 x 270ml cans) I like Ayam brand
1 tsp vanilla -powder, extract or essence
85 g rice malt syrup, honey or maple syrup (¼ cup)
5-6 tbsp grass-fed or organic gelatin
1 tbsp cacao powder -unsweetened Dutch process or raw
1 tbsp rice malt syrup, honey or maple syrup

Instructions

In a small pot place, one can of coconut milk, vanilla and sweetener and whisk to combine.
Whilst whisking sprinkle the *gelatin over the coconut milk mixture to combine. It will thicken and bloom as you go. Set aside.
Divide the remaining can of coconut milk into two jugs. Add the cacao and extra tablespoon of sweetener to one-half of the mixture. Stir to combine.
Now over a very low heat, gently heat the gelatin mix, taking care not to overheat (it should be just luke warm, no hotter). Stir continually as the gelatin starts to dissolve and become a smooth liquid. It should only reach lukewarm temperature.
Add half of this warmed gelatin mixture to the cacao mix, stir to combine.
Mix the remaining coconut milk with the gelatin mixture. You now have your chocolate and coconut layers.
Pour the chocolate layer into the base of a lined tray (alternatively, you can use individual moulds, mini cupcakes or patty pans -as pictured below). Set in the fridge or freezer (only takes a few minutes).
Top with the coconut layer and again cool until set.

Store

Store in an airtight container in the fridge or freezer.
* Now I prefer the texture of this with 5 tablespoons of gelatin, though my daughter (not at all a jelly/gummy texture fan), much prefers a denser texture so 6 tablespoons are more palatable to her. Have a play, and let me know your preferred texture or follow the liquid to gelatin ratio on your brand of gelatin.

Tip

If using silicon moulds to set your gummies, freeze them to make removing them from the mould clean and simple.

Notes

Vegan and vegetarian

I haven't recipe tested this but you can substitute the gelatin with agar agar.

Fructose-friendly

Choose rice syrup as your sweetener.

Coconut free

Replace the coconut milk with nut milk.

Cacao-free

Replace the cacao with carob powder.

Who else loves this treat? I'd love for you to post a comment or rate this delicious recipe.

Mango and Coconut Parfait (with Salted Pineapple)

November 25, 2014 | No-bake Sweets, Desserts

This refreshing mango and coconut parfait is the perfect tropical treat. It’s a layered dessert that combines the natural sweetness of mango with creamy coconut, topped with a salty, buttery pineapple for a delicious finish. Simple, yet impressive! It is refined sugar-free, gluten-free, dairy-free and grain-free (complete with a low-fructose option too).

Health benefits

I don’t need to tell you that store bought jelly, is loaded with sugar (or yuk artificial sweeteners), artificial flavours and colours. Basically a chemical cocktail of disease-causing nothing-ness.

Real, homemade jelly is the exact opposite – nourishing, healing and plain good for you. A simple combo of fruit or another whole food and gelatin.

Gelatin is made from the bone and connective tissue of animals that has been dried and turned into a powder. I have written about its benefits of gelatin in this post about bone broth.

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 well, then your nervous system is better supported too. It reduces inflammation, improves the 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!

I like using THIS GELATIN because gelatin is derived from animals, I like to know I am consuming the best quality product with the least chemical loading.

So now for a delicious way to enjoy gelatin…

Ingredients

The star ingredients of this recipe include ripe mango, creamy coconut milk, and grass-fed gelatin to give the parfait its smooth, jelly-like texture. It’s naturally sweetened with a touch of rice malt syrup or honey, making it both tasty and nourishing.

How to make this mango parfait

Start by puréeing the mango flesh in a high speed blender. Mix the mango puree with gelatin and boiling water to create the first layer. Once set in the fridge, make the coconut layer by warming half the coconut milk with vanilla and sweetener, then mixing with the remaining gelatin. Layer it over the mango and let it chill until ready to serve.

Serving suggestions and how to store the mango coconut parfait

Top your parfait with salted pineapple for an extra burst of flavour, or simply garnish it with toasted coconut flakes, mint leaves, passionfruit, or berries. Store covered in the fridge, and it will keep well for a few days—perfect for prepping ahead!

Vary this to suit your dietary needs

To make this low-fructose, swap out the mango for raspberries and use rice malt syrup as your sweetener. For a vegan option, try using agar-agar in place of gelatin (though it hasn’t been tested with this recipe yet). To make it coconut-free, replace the coconut milk with cream. If you’d like to make it into a slice, set the layers in a lined slice tin instead of glasses.

For more delicious, healthy and easy to make wholefood treats, click HERE.

Print Recipe

4.75 from 8 votes

Mango and Coconut Parfait (with Salted Pineapple)

One of my most favourite desserts, this Mango and Coconut Parfait (with Salted Pineapple) is really very easy to make and such a lovely, light way to finish off a meal.

Prep Time15

Cook Time15

Chill1

Total Time1 30

Course: Dessert

Servings:

Ingredients

Mango layer

1 mango/s -peeled and flesh removed
1 tbsp grass-fed or organic gelatin - I buy THIS brand
250 ml boiling water (1 cup)

Coconut layer

270 ml canned coconut milk (I like Ayam brand)
1 tbsp grass-fed or organic gelatin
1 tsp vanilla -powder, extract or essence
2 tbsp rice malt syrup, honey or maple syrup -optional

Instructions

Mango layer

In a powerful blender or food processor purée the mango until smooth. Sprinkle over the gelatin and mix through.
Add the boiling water and mix well until the gelatine has dissolved.
Pour into 4-6 glasses and refrigerate to set.
Once set make your coconut layer.

Coconut layer

Place half the coconut milk in a small pot with the vanilla and sweetener and heat, stirring until the sweetener dissolves (only a minute or so) then remove from the heat immediately.
Sprinkle the gelatin over the unheated half of the coconut milk, mix together until dissolved and then add to the hot coconut milk, mixing until combined and the gelatin is dissolved.
Allow to cool a little and pour a layer on top of the mango jelly.
Return to the fridge to set.
Chill until you are ready to serve.

Serve

I've served this with salted pineapple (diced about half a cup of pineapple into small cubes and cook over a high heat with a tablespoon of salted butter for a few minutes). If you'd like a more caramelised pineapple, add a tablespoon of sweetener as well as the butter.
Toasted coconut flakes
Passionfruit or berries would be lovely too

Store

Covered in the fridge.

Notes

Low-fructose

Replace the mango with 1 cup of raspberries, pureed and pushed through a sieve (to remove the pips). Chose rice malt syrup as your sweetener and serve with more berries. This is a good option if mango is out of season or not available to you/

Vegan

You can replace the gelatin with agar-agar (I haven't recipe tested as yet).

Make a gummy slice

You can make a slice with one or both layers by setting it in a lined slice tin.

Coconut-free

Replace the coconut milk with cream.