Sweet and fragrant, and absolutely delicious
The coconut gummies were a serious hit in our hose, my 3YO was asking for more, and more, and even more. Since it is a quick and easy treat to make I can fix these sweets in a flash, just the way they disappear once I take them out of the refrigerator.
This latest version is the top favourite, the marriage of rose and coconut, and I must say, the combination is divine!
You will need (makes 30 to 40*):
100 g creamed coconut (I used Biona Organic)
1 cup (250 ml) filtered water
1 tbsp acacia honey
2 tsp unflavoured gelatin (I used Great Lakes)
2 tsp rose water (I used Steenbergs)
dried rose petals
1. Bring the water to boil. Add the creamed coconut, stir to dissolve, and just before it would reach boiling point again, take the pan off the heat.
2. Let it cool down a bit from hot to warm.
3. Add the gelatin powder bit by bit stirring continuously to dissolve it completely. Immerse a hand blender to smooth the milk thoroughly.
4. When it is just lukewarm add the honey and stir to dissolve.
5. Add the rose water, stir to combine.
6. Take two silicone chocolate moulds or ice trays and put a rose petal into each hole.
7. Carefully fill up the holes with the fragrant coconut milk.
Tip: If you fill too quickly the rose petals will rise to the top.
8. When the milk is cold enough, put the moulds into the refrigerator for a few hours.
7. When set, take the cooled coconut milk out of the fridge, and carefully pop them out on a plate or a tray.
8. Share and enjoy!
Tips: *Depending on the size of your moulds 30 to 40 jellies can be made from the above ingredients. To make these jelly bites VEGAN friendly, substitute the honey with maple or date syrup or coconut nectar, and the gelatin with algae, agar-agar or carrageen.
[i] For more GAPS recipe ideas please visit my GAPS recipes selection.