This simple recipe will please young and old alike!
Recently we discovered pure creamed coconut in the ethnic foods isle at Superstore. While it isn’t organic, I am just happy that it is pure and has no fillers like guar gum -or nasty preservatives like it’s canned counterpart.
Simply open the package and melt it in 1 cup hot water for an alternative to canned coconut.
I thought I’d try using creamed coconut as the base for jello. I am always on the look out for ideas for nutrient dense snacks and add ons for brown bagging it!
Since this recipe is so rich with coconut fiber, it is best to serve in small portions- especially for sensitive bellies.
Coconut Cream Jello
What you will need:
1 box coconut cream
1 cup boiling water
1/4 cup water
2 Tbsp of gelatin
melted honey to taste (or green leaf stevia powder if you don’t mind your jello being green)!
fresh chopped fruit (optional)
jam- melt and drizzle in before letting it set (optional)
How to do it:
Step 1: Pour 1 cup of boiling hot water on top of creamed coconut. Break apart with a fork as much as possible and let stand for about 5 minutes.
Step 2: Whisk the creamed coconut and water mixture with a fork until coconut is milky (without clumps).
Step 3: Take 1/4 cup water and a 1/4 cup of the coconut/water mixture and add 2 Tbsp gelatin and stir constantly on the stove at medium high heat until gelatin is dissolved (this will be a little hard to determine because of the colour, but essentially, you shouldn’t see any gelatin sticking to the bottom of the pot when you tip it).
Step 4: Once the gelatin is dissolved, mix it into the rest of the coconut cream.
Step 5: Stir in melted honey to taste.
Step 6: Pour into containers of choice and refrigerate until set.
Step 7: Lay fresh fruit into a container or swirl in jam and pour jello on top for more nutrition, colour and flavour!