Servings
24
Prep time
Cook time
Recipe
Ingredients
- 90mL coconut water
- 1 tbsp gelatine (platinum strength)
- 200g frozen acai, defrosted
- ¼ cup honey
- 1 tsp apple-cider vinegar
- Cream Layer
- 60mL coconut water
- 2 tsp gelatine
- 1/3 cup coconut cream
Method
- Lightly spray chocolate moulds or mini muffin pans with coconut oil.
- To make the berry layer, sprinkle the gelatine into the coconut water. Set aside for 5 mins.
- Place all other berry layer ingredients into a small saucepan over medium-high heat.
- Add the gelatine mixture, stirring until dissolved.
- Pour the mixture into a jug and carefully fill each mould 1/3 of the way. Place in the freezer to set.
- To make the cream layer, sprinkle the gelatine into the coconut water. Set aside for 5 mins.
- To make the cream layer, sprinkle the gelatine into the coconut water. Set aside for 5 mins.
- Add the gelatine mixture, stirring until dissolved.
- Remove from heat and let cool to room temperature before adding to the moulds.
- Refrigerate until set. Remove gummies from moulds and refrigerate for up to 2 weeks.
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