Turmeric Mango Coconut Gummies
I’ve been hit by the jelly-making-bug pretty hard in the past 6 months and it’s awesome! Food is just more fun in jelly form. Well ok, jellied broccoli is probably not awesome, but fruit and coconut cream are always a winner.
Jelly has come a long way from the sugar-filled packet variety. The recipe below is great for you and Mums; it’s an awesome way to sneak in some vitamin C, antioxidants and gut healing proteins to your kids. Unfortunately, they may nag you to make them pretty often.
Gelatin is having it’s time in the spotlight - and rightfully so - even though it has been used for decades to make desserts, baking and even thicken sauces. But now that we have more information on gut health and how much it impacts overall health and wellness, we are very interested in the benefits of consuming gelatin as part of a regular diet.
Gelatin is bursting with amino acids that can help repair and prevent damage to the gut lining which in turn allows more favorable living quarters for the good bacteria which means they multiply. That’s what we like to hear!
These amino acids are also awesome for joint health (anyone feeling like the tin man these days?), bone health and helping you sleep deeper.
Gelatin is derived from collagen and while both have similar benefits to the body gelatin can be easier for most to digest so is a great place to start your gut repair journey.
In our house, we try for some gelatin every day whether it’s in a jelly, added to our morning coffee or stirred into dinner. It’s an awesome supplement and an absolute staple in our pantry. Just make sure you look for high quality brands like Great Lakes or Changing Habits are two awesome choices.
Jen xx
Turmeric Mango Coconut Gummies
How many this makes totally depends on the molds you use. We would eat all these in about 5 days.
GF, DF, high protein, high fat, paleo
Prep time + tidy up: 10mins
Set time: 2-3hrs for one layer
Ingredients:
Turmeric Mango Jelly
1 cups of mango, fresh or frozen
250ml coconut cream
1.5 tsp Turmeric Vanilla Mylk Infusion Latte Powder
1 tbsp powdered gelatin – We really like this one
Coconut Jelly
300ml coconut cream
2-3 tbsp maple syrup
1 tbsp powdered gelatin
Method:
We’ll start with the turmeric side but you can start with whichever you prefer.
Note: At some point you will have to puree the mango. I used a blender but you can also use a stick blender. If you use a stick blender just blend everything together in the saucepan once you’ve heated the mixture.
Take 3 tbsp of the coconut cream and place in a bowl. Sprinkle the gelatin powder over the top. Mix a little and set aside to ‘bloom’ for 5 mins*
Add mango and remaining coconut cream to a blender and blitz until smooth.
Pour mango mixture into a saucepan and start to heat.
Stir in the Turmeric Vanilla Mylk Infusion Latte Powder.
When it’s about to simmer turn the heat off and add the bloomed gelatin.
Using a whisk, mix well until fully dissolved and there is no grainy texture visible.
Pour into cute silicone molds or I just use a glass oven dish because it’s way less fiddly once it’s all set.
Once cooled slightly, place in the fridge and let set for at least 3 hours.
Once your first half is set, you can start to prepare the second half.
Take 3 tbsp of the coconut cream and place in a bowl. Sprinkle the gelatin powder over the top. Mix a little and set aside to ‘bloom’ for 5 mins*
Pour coconut cream into a saucepan and start to heat.
Add maple syrup and continue to heat until just about to simmer.
Remove from heat. Add bloomed gelatin.
Using a whisk, mix well until fully dissolved and there is no grainy texture visible.
Carefully pour the coconut mixture on top of the turmeric layer. Let cool slightly and then place back in the fridge to set for at least another 3 hours.
Once set, run warm water over the bottom of your dish for a couple seconds to loosen and use a knife around the edge. Cut into whatever weird and wonderful shape you desire. I go for good ole trusty squares because I’m very creative sometimes.
Keep in a covered container in the fridge for up to a week. Be careful on hot days. They may melt or become ‘sweaty’ (like most of us) if kept out of the fridge for too long.
*To let gelatin bloom just means adding it to some water, or whatever liquid you are using in the recipe. It will absorb the water and be easy to dissolve into the warm mixture without a grainy texture.
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