Yield 24
Prep Time 1 hour
Total Time 5 minutes, refrigerate 4 hours
Ingredients
For the 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 Nature Nate’s 100% Pure Australian Raw & Unfiltered Honey
- 5 Tbsp unflavoured gelatine
For the coconut cream layer:
- 1/3 cup coconut cream or coconut milk
- ¼ cup water or coconut water
- ¼ cup Nature Nate’s 100% Pure Australian Raw & Unfiltered Honey
- ½ tsp coconut extract (optional)
- ¼ tsp finely grated fresh ginger (optional)
- 2 Tbsp unflavoured gelatine
Directions
To prepare berry layer: In a small saucepan over medium-low heat, whisk together pureed fruit, juice, lemon juice, Nature Nate’s pure honey and gelatine. Stir constantly, heating just until the ingredients are well-combined and the gelatine is melted and smooth. Pour into a 24-cup mini muffin tin (or silicone candy mould) generously coated with non-stick coconut oil spray, filling each cup about half-way full. Place in freezer then prepare the next layer.
To prepare coconut cream layer: In a small saucepan over medium-low heat, whisk together coconut cream, water, Nature Nate’s pure honey, coconut extract, ginger and gelatine. Stir constantly, heating just until the ingredients are well-combined and the gelatine 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.
