Strawberry and Cream Gummies

Strawberry and Cream Gummies
These tasty strawberry and cream gummies revive the old classic flavor of sweet strawberries & luscious cream.

Ingredients

Strawberry Layer
  • 1 Pint of strawberries
  • 2 tbsp Great Lakes Gelatin powder
  • Cream Layer
  • 1 cup coconut milk (drinking/carton)
  • 1 tsp vanilla essence
  • 2 tbsp Great Lakes Gelatin powder
  • Directions

    Strawberry Layer
  • Remove tops from strawberries and place in food processor or blender. Blend on high until completely liquefied.
  • Add the strawberry ‘juice’ to a small saucepan and bring to a gentle boil.
  • While the strawberry is heating, place the gelatin powder into 1/4 cup cold water. Whisk until gelatin powder is dissolved and forms a gummy like consistency.
  • Once the strawberry juice has come to a gentle boil, turn off the heat and begin to whisk through a third of the gelatin, whisking continuously until completely dissolved.
  • Repeat until all of the gelatin is mixed through the strawberry juice.
  • Pour strawberry mixture into molds so that it reaches halfway. Alternatively, line a loaf tin with baking paper and pour strawberry mixture into base.
  • Place in freezer or fridge and allow to set. If setting in the freezer, move to fridge once set.
  • Cream Layer
  • Add coconut milk to a small saucepan with vanilla essence and bring to a boil.
  • Repeat step 3 from the strawberry layer while coconut milk is heating.
  • Once coconut milk has come to a boil, turn off the heat.
  • Begin to whisk through a third of the gelatin until it has completely dissolved. Repeat until all of the gelatin has been mixed into the coconut milk.
  • Set aside until the coconut milk is warm.
  • Remove molds with strawberry gummies from the fridge and top with coconut layer. Return to the fridge or freezer until coconut layer has set.
  • Store in an airtight container in the fridge.
  • Options: If you have a sweet tooth you can add a touch of your choice of natural sweetener such as honey, rice malt syrup or pure maple syrup to the coconut cream layer. I use a naturally sweet coconut milk so I often leave out the sweetener.
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