• 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.